I don’t know about you, but I get so excited when I find a new way to enjoy pasta. This lemon artichoke pasta dish is totally different from spaghetti marinara, fettuccine alfredo, or any of the usual recipes in my rotation. It is a light, bright, and a healthy way to switch things up!
If you have ever wrestled with the bizarre inner components of an artichoke, don’t let the name of this recipe scare you off. While you can absolutely make fresh artichokes to accompany this dish, I kept things simple with canned artichokes and other simple, familiar ingredients.
Why You'll Love This Lemon Artichoke Pasta
- Dinner in 30 - If you are looking for something easy for busy nights, you are in luck! This lemon artichoke pasta comes together in less than 30 minutes!
- Lovable Leftovers - This dish is good for up to 4 days in the fridge, or 3 months in the freezer. It is easy to reheat in the microwave, but it is also really yummy cold, like pasta salad!
Ingredients for Lemon Artichoke Pasta
- Pasta - When I make this dish, I use 12 oz pappardelle pasta. You can also use linguine, or any noodle large enough to stand up to the chunks of artichoke.
- Garlic - It would be a crime to make pasta without garlic! You will need 2 cloves, minced.
- Lemon - To really bring out the lemon in this dish, you will need both lemon juice and zest. You will need about 3 tbsp juice and 2 tbsp zest, so one lemon should do the trick. However, if you want to garnish with some extra lemon slices or wedges, it might be a good idea to grab an extra lemon!
- Extra Virgin Olive Oil - You will need a little olive oil to saute your artichokes and garlic. Avocado or grapeseed oils also work nicely!
- Artichokes - You need one 14.5 oz can of artichokes. Make sure to drain and quarter them (if necessary) before you begin.I've used quartered artichoke hearts as wll!
- Salt & Pepper - The flavors of the lemon and garlic are the star of this dish, but you will still need to season it with a little salt and pepper.
- Butter - As with any great lemon sauce, you will need butter. Add about 1.5 sticks.
- Parmesan - Parmesan really brings a little saltiness and a little sharpness to round out this dish. Opt for ⅓ cup, grated.
- Parsley - A little freshly chopped parsley can go a long way when it comes to presentation, plus it adds a nice herbaceous note. Prepare about 2 tbsp.
- Optional Garnishes - It is so easy to add a few garnishes to make this dish look like it came from a restaurant. You may wish to add some more parsley or parmesan, some sliced lemon, or some red pepper flakes for spice.
How to Make Lemon Artichoke Pasta
- Cook pasta according to package instructions and set aside.
- In a large, raised edge skillet over medium sauté the artichokes, lemon zest and minced garlic in olive oil for 2-3 minutes. Make sure to cook over medium heat not high.
- Once cooked, add salt, pepper, butter and lemon juice to the artichokes.
- Fold in the pasta, parsley and parmesan, then simmer on low for another 2-3 minutes. Stir well to melt the cheese.
- Garnish with fresh herbs and cheese as desired. Serve immediately.
Step-by-Step Instructions
To start, prepare your pasta according to box package directions. Drain the noodles and set them aside.
Heat your olive oil in a large, raised edge skillet. If you wish to make this one pot, you can do that as well! Add your drained, quartered artichokes, lemon zest, and minced garlic and saute for 2-3 minutes.
Next, add your salt, pepper, butter, and lemon juice to the pan. When the butter melts, stir to make sure everything mixes well.
Gently fold in your pasta, parsley, and parmesan so that they are evenly coated in sauce. Reduce your heat to low, and simmer for 2-3 minutes, stirring to melt your cheese.
Garnish with fresh parsley, parmesan, and lemon if desired. Enjoy hot!
Cook's Tips
- • Lemon artichoke pasta stays good up to 4 days in the refrigerator. Reheat on the stovetop, or for 30-second intervals in the microwave.
- • This dish will last up to 3 months in the freezer! Reheat it in the microwave, or in the oven at 350 for 10-12 minutes, or until the internal temperature is 145.
- • To keep your noodles from sticking together during the rest of your cook time, toss them with a little drizzle of olive oil after draining and don' forget to use reserved pasta water if you prefer to use less oil.
- Reserve a cup grated parmesan for those family or friend who like extra cheese. And if you prefer lemon spaghetti, just switch up your pasta!
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FAQ
You may wish to rinse your canned artichokes if you are watching your sodium. Some canned artichokes also come in a brine with seasonings. If you like those flavors for your pasta, pop the artichokes straight into the pan. If you would rather keep it basic, give them a quick rinse.
Marinated artichoke hearts usually contain oil, salt, garlic and a blend of spices. Sometimes they also contain vinegar. In my experience, the flavors are not particularly strong, and blend nicely with other components of the dish.
May be refrigerated for up to 4 days
Reheat by stovetop or microwave in 30 second intervals
It is never the same, but it may be frozen up to 3 months and reheated by microwave or oven at 350 F for 10-12 minutes or until internal temp reaches 145F.
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Lemon Artichoke Pasta
Ingredients
- 12 oz Pappardelle Pasta may sub linguine or any large cut noodle
- 2 Garlic Cloves minced
- 2 tbs Lemon Zest
- 2 tbsp Olive Oil
- 1 14.5oz can Artichokes, drained & quartered
- ½ tsp Salt
- ¼ tsp Pepper
- 1.5 sticks Butter
- 3 tbsp Lemon Juice
- ⅓ cup Parmesan Cheese grated
- 2 tbs Fresh Parsley chopped
- Optional Garnish- Parsley Parmesan, Lemon, Red Pepper
Instructions
- Cook pasta according to package instructions and set aside.
- In a large, raised edge skillet saute in the artichokes, lemon zest and minced garlic in olive oil for 2-3 minutes.
- Once cooked add salt, pepper, butter and lemon juice to the artichokes.
- Fold in the pasta, parsley and parmesan, then simmer on low for another 2-3 minutes. Stir well to melt the cheese. Garnish with fresh herbs and cheese as desired. Serve immediately.
Notes
Reheat by stovetop or microwave in 30 second intervals
May be frozen up to 3 months and reheated by microwave or oven at 350 F for 10-12 minutes or until internal temp reaches 145F
Nutrition
Absolutely delicious!