Creamy Lemon Artichoke Pasta (Printable Format)

A Tuscan-inspired dish with artichokes, lemon zest, and creamy sauce for a delicious vegetarian main course.

# What's Needed:

→ Pasta

01 - 12 ounces fettuccine or linguine

→ Vegetables

02 - 1 can (14 ounces) artichoke hearts, drained and quartered
03 - 2 cups baby spinach (optional)
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - Zest of 1 lemon
07 - Juice of 1 lemon

→ Dairy & Cream

08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter

→ Seasonings

11 - 2 tablespoons extra-virgin olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - Fresh basil or parsley, for garnish

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil and butter in a large skillet over medium heat. Add shallot and garlic, sautéing for 2 minutes until softened and fragrant.
03 - Add artichoke hearts to the skillet and cook for 3 minutes until lightly golden. Stir in lemon zest and spinach if using, cooking until spinach wilts.
04 - Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese, lemon juice, salt, black pepper, and red pepper flakes if desired.
05 - Add the drained pasta to the skillet and toss to coat. Incorporate reserved pasta water gradually to achieve a silky sauce consistency.
06 - Plate immediately, garnishing with fresh basil or parsley and additional Parmesan cheese as preferred.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but honestly takes less time than scrolling through your phone.
  • The artichokes stay tender and slightly nutty while the cream turns this into something that feels indulgent without being heavy.
  • One pan, fresh lemon, and you've got a dish that works for a random Thursday or impressing someone you actually want to cook for.
02 -
  • Don't add the lemon juice until the very end—if it sits in hot cream for too long, it can curdle or make everything taste bitter instead of bright.
  • The pasta water is your secret weapon; it sounds fancy but it's just starch that emulsifies the sauce and makes it cling to the pasta in the most satisfying way.
03 -
  • Keep your heat at medium or just below once the cream goes in; rushing it with high heat can cause the cream to break and separate, and then you're starting over.
  • Fresh Parmesan is worth the extra effort—it melts into the sauce instead of getting clumpy, and it actually tastes like cheese instead of salt.
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