Creamy Lemon Artichoke Pasta (Printable)

Tender artichokes and fresh lemon combine in a silky sauce with pasta for a light, satisfying meal.

# What You’ll Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Vegetables

02 - 14 oz canned 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 + 2 tbsp heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp unsalted butter

→ Seasonings

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

# Directions:

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

# Expert Hints:

01 -
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you still want to feel accomplished.
  • The lemon and cream balance creates a sauce that tastes restaurant-quality but never feels heavy or overwhelming.
  • Artichokes transform from that intimidating vegetable into something creamy and luxurious once they're nestled in warm sauce.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms a sauce from separated and broken into something silky and cohesive.
  • Lemon juice added directly to hot cream can curdle it if you're not gentle, so stir constantly and taste before adding it all at once.
  • The sauce will tighten slightly as it sits off heat, so it's better to serve it a touch looser than you think it should be.
03 -
  • Keep your heat at medium or below once the cream is in the pan—high heat is how sauces break and dreams shatter.
  • Use a microplane or zester for the lemon because a regular grater turns it into unpleasant confetti.
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