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Artichoke and Lemon Pasta Recipe

Italian · Main course · 25 min total

A bright and creamy pasta dish featuring tender artichoke hearts and a zesty lemon sauce, perfect for a quick weeknight dinner.

Ingredients

• 12 oz (340g) dried pasta (e.g., fettuccine or linguine)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14 oz/400g) can artichoke hearts, drained and quartered
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup freshly squeezed lemon juice
• 1 tsp lemon zest
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add artichoke hearts and cook, stirring occasionally, until lightly browned, about 3 minutes.
4. Pour in white wine and let simmer until reduced by half, about 2 minutes.
5. Stir in heavy cream, lemon juice, and lemon zest. Bring to a gentle simmer.
6. Add cooked pasta to the skillet along with Parmesan cheese. Toss to combine, adding reserved pasta water a little at a time if needed to reach desired consistency.
7. Season with salt and pepper. Garnish with parsley and serve immediately.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Add a pinch of red pepper flakes for a spicy kick.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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