This artichoke pasta recipe is a vibrant mix of buttery artichokes and zesty lemon that’ll warm you up on any night. It’s a straightforward dish that brings fresh flavors and delightful textures right to your table.
This pasta recipe tackles the challenges of bland flavors, lack of creaminess, and overcooked ingredients that can occur in quick meals.
I remember a busy weeknight when I needed something quick yet satisfying for dinner. With only 25 minutes to spare, I realized this recipe saved me from resorting to takeout. Plus, the aroma of sautéing onions and lemon zest filled my kitchen, making everything feel cozy and inviting.
What sets this recipe apart from typical pasta dishes is its simple elegance. You’ll boil the pasta for about 11 minutes, then whip up the artichoke mixture in around 15 minutes. No complicated steps here! If you’re looking for something fresh and easy, you’ll definitely enjoy this.
If you want to pair this with something special, check out my Broccolini Frittata for a complete meal.
Table of contents
Why You Will Love This Recipe
- Bright, Zesty Flavor , The combination of fresh lemon juice and zest with artichoke hearts creates a refreshing taste that lights up your palate, making each forkful a burst of sunshine.
- Comforting and Creamy Texture , The rich butter and Parmesan cheese meld beautifully with pasta, resulting in a luxurious creaminess that’s satisfying without being heavy, perfect for any meal.
- Quick Weeknight Meal , With just 10 minutes of prep and 15 minutes of cooking, this dish can be whipped up swiftly, making it an easy choice for busy evenings.
- Versatile Ingredients , Using frozen artichoke hearts means you get quality flavor year-round, while the base of fettuccine allows for easy swaps with other pasta types to cater to your taste preferences.
Artichoke Pasta with Lemon and Butter
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and flavorful pasta dish featuring ramps and artichokes, perfect for a vegetarian meal.
Ingredients
- 16 ounces (454 g) fettuccine pasta
- 18 ounces (510 g) frozen artichoke hearts, thawed and drained
- 1 large onion, peeled and chopped
- 1 cup (about 100 g) freshly grated Parmesan cheese, plus more for garnish
- 4 tablespoons (56 g) unsalted butter, softened
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Salt, to taste (total about 1 tablespoon for boiling and seasoning)
- Freshly ground black pepper, to taste
- Minced fresh parsley, for garnish
- 1/8 teaspoon red chili flakes
Instructions
- Step 1: In a large pot, bring 4 quarts (3.8 L) of water and 1 tablespoon salt to a rolling boil. Add the fettuccine and cook until al dente, testing for doneness after about 9 minutes. The pasta should have a slight firmness but no hard center. Reserve 1 cup (240 ml) of the pasta cooking water before draining the pasta well.
- Step 2: While pasta cooks, heat the butter and olive oil together in a large skillet over medium heat until melted and combined. Add the chopped onion, lemon zest, 1 teaspoon salt, red chili flakes, and a pinch of black pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. The onions should lose their raw sharpness but not brown.
- Step 3: Stir in the thawed and drained artichoke hearts. Sauté until heated throughout, about 3 minutes. If the artichokes are still cold after 3 minutes, continue cooking for 1-2 additional minutes until warmed but not mushy. Stir in the fresh lemon juice and immediately remove the skillet from heat.
- Step 4: In a large serving bowl, add the drained pasta, the sautéed artichoke mixture, ½ cup (120 ml) of the reserved pasta water, and the grated Parmesan cheese. Toss gently but thoroughly to combine, adding more reserved pasta water 1-2 tablespoons at a time if the sauce needs to be creamier or to coat the pasta better. Taste and adjust seasoning with salt and black pepper as needed.
- Step 5: Garnish the pasta with minced fresh parsley and extra Parmesan cheese if desired. Serve immediately.
Notes
- Room Temperature: Store in an airtight container at room temperature and consume within 1 day to preserve texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
- Freezing: Transfer the pasta to a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating gently.
- Stir the pasta gently with a wooden spoon for the first 2-3 minutes of boiling to prevent sticking.
- Test pasta doneness 1-2 minutes earlier than package instructions to keep it al dente and maintain ideal texture.
- If artichokes feel cool after initial sautéing, add 1-2 more minutes over medium heat to warm thoroughly without softening too much.
- Adjust sauce thickness by adding reserved pasta water gradually—1-2 tablespoons at a time—until you reach the desired creaminess that clings to the pasta.
- Boost brightness by stirring in an extra teaspoon of lemon juice just before serving if the flavor seems muted.
- Serve with gluten-free garlic bread or a crisp arugula salad.
- Pair with steamed asparagus or roasted Brussels sprouts for additional vegetables.
- Top with a drizzle of extra virgin olive oil, a sprinkle of lemon zest, or a dollop of homemade pesto to vary flavors and presentation.
- Swap out the frozen artichokes for fresh ramps during spring for a seasonal variation, adjusting quantities to taste.
- Use other long pasta types such as linguine or tagliatelle if preferred.
- For a vegan option, substitute butter with olive oil and Parmesan with a plant-based cheese alternative.
- Choose bright green fresh artichokes with firm leaves and no browning if using fresh instead of frozen.
- Pick high-quality durum wheat pasta for optimal firmness and texture.
- Select lemons that are bright, firm, and with fine skin for maximum juice and zest quality.
- Use unsalted butter to control salt levels precisely. Soften butter beforehand for easier melting and mixing.
- Freshly grated Parmesan melts more smoothly and provides superior flavor compared to pre-grated varieties.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Artichokes: Look for fresh artichokes with vibrant green color, firm leaves, and no browning. They add a unique flavor and texture to your pasta, making it more interesting!
- Pasta: Opt for a high-quality pasta made from durum wheat for the best texture. Dried pasta holds up well in this recipe, ensuring it cooks evenly and absorbs the flavors.
- Lemon: Choose bright, firm lemons with a fine skin for maximum juiciness. Fresh lemon juice adds brightness and enhances the overall flavor profile, making the dish more vibrant.
- Butter: I use unsalted butter for better control over seasoning. It provides richness and creaminess, key to making each bite smooth and luscious. Just make sure it’s softened for easy mixing!
- Parmesan cheese: Go for freshly grated Parmesan for the best flavor and texture. It melts perfectly into the sauce, bringing a savory richness to the dish. Pre-grated options often don’t melt as smoothly.
- Artichokes: Look for fresh artichokes with vibrant green color, firm leaves, and no browning. They add a unique flavor and texture to your pasta, making it more interesting!
- Pasta: Opt for a high-quality pasta made from durum wheat for the best texture. Dried pasta holds up well in this recipe, ensuring it cooks evenly and absorbs the flavors.
- Lemon: Choose bright, firm lemons with a fine skin for maximum juiciness. Fresh lemon juice adds brightness and enhances the overall flavor profile, making the dish more vibrant.
- Butter: I use unsalted butter for better control over seasoning. It provides richness and creaminess, key to making each bite smooth and luscious. Just make sure it’s softened for easy mixing!
- Parmesan cheese: Go for freshly grated Parmesan for the best flavor and texture. It melts perfectly into the sauce, bringing a savory richness to the dish. Pre-grated options often don’t melt as smoothly.
Recipe Tips
- If pasta sticks to the pot, stir it gently with a wooden spoon for the first 2-3 minutes of boiling to separate strands.
- When the pasta finishes cooking, test for doneness 1-2 minutes earlier than instructed to avoid overcooking and maintain a good texture.
- If artichokes are cold after adding to the skillet, give them an additional 1-2 minutes of sautéing over medium heat until heated through.
- For a thicker sauce, add 1-2 tablespoons reserved pasta water to the mixture gradually, checking the creaminess as you toss the pasta.
- If you find the dish lacks brightness, mix in an extra teaspoon of lemon juice just before serving for a refreshing flavor boost.
Serving Suggestions
Serve artichoke pasta with a side of gluten-free garlic bread or a fresh arugula salad. Consider pairing it with steamed asparagus or roasted Brussels sprouts for extra nutrients.
Add to vegetable stir-fries or a creamy dip using artichokes and Greek yogurt. Use to make stuffed bell peppers or as a base for artichoke pasta salad.
Top with a drizzle of extra virgin olive oil or a sprinkle of lemon zest. Finish with grated Parmesan cheese or a dollop of homemade pesto for added flavor.
Recipe variations
- You can use linguine, spaghetti, or tagliatelle instead of fettuccine to vary texture while keeping the lemon and butter flavors in your artichoke pasta dish.
- Add 1/8 teaspoon red chili flakes or up to 1/4 teaspoon if you prefer extra heat. Freshly ground black pepper also complements the butter and lemon.
- Either frozen or fresh artichoke hearts can be used; thaw frozen and drain well. Fresh artichokes require trimming and boiling before sautéing for best results.
- If you need more servings, double the 16 ounces of fettuccine and adjust butter to 8 tablespoons and Parmesan to 2 cups. This remains simple and tasty. This also pairs well with my Parmesan Linguine and Garlic Butter Meatballs recipe.
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How to Store?
To keep your artichoke pasta fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature. Consume within 1 day to maintain texture and flavor.
Refrigeration: Store in an airtight container in the refrigerator. Keep for up to 3 days. Reheat gently before serving.
Freezing: Transfer to a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
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