Creamy Lemon Artichoke Pasta (Print Version)

Light Tuscan pasta with artichokes, lemon zest, and a smooth cream sauce, ideal for an easy and fresh dinner.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Vegetables

02 - 1 can (14 oz) 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 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil and butter in a large skillet over medium heat. Add shallot and garlic; sauté for 2 minutes until fragrant and softened.
03 - Add artichoke hearts and cook for 3 minutes until lightly browned. Stir in lemon zest and spinach (if using); cook until spinach wilts.
04 - Pour in heavy cream and bring to a simmer. Reduce heat, then stir in Parmesan, lemon juice, salt, black pepper, and red pepper flakes.
05 - Toss cooked pasta into the sauce, adding reserved pasta water as needed to achieve a silky consistency.
06 - Serve immediately, garnished with fresh basil or parsley and additional Parmesan if desired.

# Top Tips:

01 -
  • It comes together faster than delivery but tastes like you spent hours in the kitchen.
  • The creamy lemon sauce is bright and rich at the same time, never heavy or boring.
  • You probably have most of these ingredients already, and if not, they're easy to grab.
  • It works just as well for a quiet weeknight as it does when you're trying to impress someone.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • If your sauce breaks or looks too thick, a tablespoon of pasta water at a time will bring it back to life.
  • Taste before you add more salt, Parmesan is already salty and it's easy to overdo it.
03 -
  • Zest the lemon before you juice it, trying to do it afterward is a slippery nightmare.
  • If you want deeper flavor, let the artichokes sit undisturbed in the pan for a minute so they caramelize instead of just soften.
  • Always taste the sauce before tossing the pasta in, it's much easier to adjust seasoning when it's still in the pan.
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