Print

Artichoke and Lemon Pasta

Artichoke and Lemon Pasta
Print Recipe

Artichoke and Lemon Pasta is a bright, refreshing dish combining tender artichoke hearts and zesty lemon with garlic, olive oil, and Parmesan. Quick and easy to prepare, it offers a perfect balance of light and indulgent flavors, ideal for any season and adaptable to various dietary preferences.

Ingredients

Scale

Pasta

  • 8 oz linguine or spaghetti

Main Ingredients

  • 1 cup artichoke hearts, fresh or jarred, drained and chopped
  • 1 large fresh lemon (juice and zest)
  • 3 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley or basil, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
  2. Sauté the Garlic and Artichokes: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned. Add the chopped artichoke hearts and cook until they start to caramelize slightly and develop rich flavor.
  3. Add Lemon Zest and Juice: Stir in the freshly grated lemon zest and juice into the skillet, mixing them well with the garlic and artichokes. This acidity brightens the dish.
  4. Combine Pasta and Sauce: Transfer the drained pasta directly into the skillet. Toss everything together thoroughly. Add reserved pasta water a little at a time as needed to loosen the sauce and help it cling to the pasta.
  5. Finish with Cheese and Herbs: Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped parsley or basil. Season with salt and pepper to taste. Serve immediately for best flavor and texture.

Notes

  • Use fresh lemons for the brightest flavor and aroma.
  • Reserve some pasta water to create a silky, well-emulsified sauce without adding cream.
  • Do not overcook the artichokes; keep them tender but slightly firm for best texture.
  • Choose good quality, artisanal pasta for the best overall dish.
  • Serve right after cooking to preserve the freshness of lemon and herbs.

Nutrition

Keywords: artichoke pasta, lemon pasta, easy pasta recipe, vegetarian pasta, quick dinner, fresh pasta sauce

Find it online: https://gourmetglazing.com/artichoke-and-lemon-pasta/