This Lemon Artichoke Pasta is a bright and refreshing dish that combines tangy lemon and tender artichokes with your favorite pasta. It’s light, colorful, and oh-so-delicious!
When I make this dish, the zesty lemon really sings! Plus, it’s quick to whip up, making it a perfect weeknight meal. Trust me, your taste buds will thank you! 🍋
Key Ingredients & Substitutions
Pasta: Fettuccine and tagliatelle are great choices for this dish. You could swap them for any long pasta like spaghetti or linguine. For a gluten-free option, use gluten-free pasta, and it will still be delicious!
Artichoke Hearts: If you can’t find canned artichoke hearts, frozen ones work well. Just make sure to thaw and drain them first. You could also use roasted red peppers as a different twist.
Heavy Cream: For a lighter version, use half-and-half or a plant-based cream alternative. Keep in mind that this might change the richness of the sauce slightly.
Cheese: Parmesan cheese is key for flavor. You can use Pecorino Romano if you want a slightly saltier taste. If you’re dairy-free, nutritional yeast adds a cheesy flavor without the milk.
Basil: Fresh basil adds a nice touch. If you don’t have any, try using fresh spinach or arugula for a green finish. Dried basil works too, but use less since it’s more concentrated in flavor.
How Do I Make My Sauce Creamy Without Clumps?
Making a creamy sauce can seem tricky, but with the right steps, it’s easy! The key is to cook the garlic and artichokes first to build flavor before adding the cream. Here’s how:
- Start with low heat when you add the heavy cream to avoid curdling.
- Stir frequently as the cream warms up, then gradually mix in the lemon zest and juice for flavor.
- Add the Parmesan cheese slowly, stirring until it melts completely for that creamy texture.
- If needed, thinning the sauce is easy—just mix in reserved pasta water little by little until you achieve your desired creaminess.
How to Make Lemon Artichoke Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) fettuccine or tagliatelle pasta
For the Sauce:
- 1 can (14 oz/400g) artichoke hearts, drained and quartered
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup sun-dried tomatoes, chopped
- 4 oz (110g) fresh mozzarella or burrata, for topping
- Extra virgin olive oil, for drizzling
How Much Time Will You Need?
This delicious Lemon Artichoke Pasta takes about 25 minutes from start to finish. It includes 10 minutes for the pasta to cook and another 15 minutes to whip up the flavorful sauce and combine everything. Perfect for a quick, tasty dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the fettuccine or tagliatelle, and cook it according to the package instructions until it’s al dente. Remember to reserve 1 cup of the pasta water before you drain the pasta. This water will help you adjust the sauce later if needed!
2. Sauté the Aromatics:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Keep an eye on it to make sure it doesn’t burn!
3. Add Artichokes and Tomatoes:
Next, toss in the quartered artichoke hearts and chopped sun-dried tomatoes. Sauté these for 3-4 minutes until everything is heated through and the artichokes are slightly golden. This adds delicious flavor to your pasta!
4. Create the Creamy Sauce:
Now, lower the heat a bit, and pour the heavy cream into the skillet, stirring well. Mix in the lemon zest and lemon juice to really bring out that fresh flavor. Stir until everything is nicely combined.
5. Mix in the Cheese:
Stir in the grated Parmesan cheese until it’s fully melted and the sauce is nice and creamy. If at any point the sauce feels too thick, don’t worry! Just add some of that reserved pasta water a little at a time until you reach your desired consistency.
6. Add Fresh Herbs and Season:
Add the chopped parsley, fresh basil leaves, and crushed red pepper flakes if you’re using them. Season the sauce with salt and black pepper to taste and give it a good stir. It’s starting to smell amazing!
7. Combine the Pasta:
Now it’s time to bring everything together! Add the drained pasta to the skillet and toss it in the sauce. Make sure every noodle is well coated in that creamy goodness!
8. Serve and Garnish:
Dish out the pasta into bowls, topping each serving with a generous dollop of fresh mozzarella or burrata. It’s going to melt beautifully on the pasta!
9. Finish with Flair:
Garnish your dish with extra basil leaves and a light drizzle of extra virgin olive oil. It looks as good as it tastes!
10. Enjoy Your Meal!
Serve your Lemon Artichoke Pasta immediately and enjoy every bite of this flavorful dish!
Can I Use Other Pasta Shapes for This Recipe?
Absolutely! While fettuccine and tagliatelle are fantastic choices, you can use any pasta shape you like, such as penne, spaghetti, or even ravioli. Just keep an eye on the cooking time as it may vary depending on the pasta shape.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian-friendly! Just ensure that you’re using vegetarian-friendly Parmesan cheese, as some brands use animal rennet. You can also add more vegetables like spinach or zucchini for additional flavor and nutrition.
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it gently on the stove, adding a little extra cream or pasta water to revive the sauce’s creaminess as needed.
What Can I Substitute for Heavy Cream?
If you want a lighter alternative, you can use half-and-half or whole milk. For a dairy-free option, look for a plant-based heavy cream or coconut cream, but be aware that it may slightly alter the flavor of the dish.
