Save I threw this together on a rainy Tuesday when the farmers market had just closed and all I grabbed were lemons and a jar of artichokes from the pantry. The kitchen smelled like butter and citrus within minutes, and I realized I didn't need much to make something that felt special. My neighbor knocked just as I was twirling the first forkful, and we ended up sharing the whole pan on mismatched plates. Sometimes the best meals are the ones you don't plan.
I made this for my sister's birthday last spring, and she kept saying it reminded her of a trip we took to Florence years ago. We sat outside under string lights, and she told me it was the first time in months she felt like herself again. Food has this way of holding space for people, and this pasta does exactly that without trying too hard.
Ingredients
- Fettuccine or linguine: Use whatever long pasta you love, fresh or dried both work beautifully, just save that starchy pasta water for the sauce.
- Artichoke hearts: Canned or jarred are your friends here, just make sure to drain them well and quarter them so they soak up all the lemon and cream.
- Baby spinach: Optional but adds a pop of color and a little earthiness, it wilts down to almost nothing so don't be shy.
- Garlic and shallot: These two are the aromatic backbone, minced fine so they melt into the butter and perfume the whole dish.
- Lemon zest and juice: This is where the magic lives, zest first for oils and brightness, juice at the end to keep it vibrant and not bitter.
- Heavy cream: It creates that silky coating on every strand of pasta, use the real stuff for the best texture.
- Parmesan cheese: Freshly grated melts into the sauce like a dream, the pre-shredded kind just doesn't behave the same way.
- Butter and olive oil: Together they build a richer, more rounded base than either one alone.
- Salt, pepper, and red pepper flakes: Season as you go, taste often, and adjust until it feels right to you.
- Fresh basil or parsley: A handful torn at the end makes everything feel alive and just-picked.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it still has a little bite. Don't forget to scoop out half a cup of that cloudy pasta water before you drain, it's liquid gold for the sauce.
- Start the aromatics:
- Heat olive oil and butter in a wide skillet over medium heat until the butter foams, then add the shallot and garlic. Let them sizzle gently for about two minutes until they smell sweet and turn translucent.
- Cook the artichokes:
- Toss in the quartered artichoke hearts and let them sit undisturbed for a minute or two so they get a little golden on the edges. Stir in the lemon zest and spinach, and watch the greens collapse into the pan.
- Build the cream sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then lower the heat and stir in the Parmesan, lemon juice, salt, pepper, and a pinch of red pepper flakes if you like a little heat. The sauce should coat the back of a spoon.
- Toss and finish:
- Add the drained pasta straight into the skillet and toss everything together, adding splashes of pasta water until the sauce clings to each strand like silk. Taste, adjust, and serve right away with more Parmesan and a scatter of fresh herbs.
Save One night I made this for a friend going through a breakup, and halfway through the bowl she looked up and said it tasted like hope. I didn't really know what she meant until I made it again for myself on a hard day and realized some dishes just feel like a reset button. It's gentle, it's generous, and it doesn't ask anything of you except to sit down and eat.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of cream or milk and warm it gently in a skillet over low heat, stirring often so it doesn't break. The microwave works too, just cover it and stir halfway through so it heats evenly.
Swaps and Variations
If you want to make this vegan, swap the cream for cashew cream or coconut cream and use nutritional yeast instead of Parmesan. For extra protein, toss in shredded rotisserie chicken, sautéed shrimp, or white beans. You can also use penne or rigatoni if you prefer a short pasta that holds pockets of sauce, and frozen artichokes work great if you thaw and pat them dry first.
Serving Suggestions
This pasta shines on its own, but I love serving it with a simple arugula salad dressed in olive oil and lemon, or a crusty baguette to soak up any extra sauce left in the bowl. A chilled glass of Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully, and if you're feeling fancy, a few shavings of lemon zest on top right before serving makes it look like you tried way harder than you did.
- Pair it with garlic bread or focaccia for a cozy, carb-forward dinner.
- Serve alongside roasted asparagus or blistered cherry tomatoes for color and texture.
- Top with toasted pine nuts or slivered almonds for a little crunch.
Save This is the kind of recipe that makes you feel capable even on days when everything else feels hard. It's forgiving, it's fast, and it tastes like you care, because you do.
Recipe FAQs
- → Can I substitute pasta types in this dish?
Yes, fettuccine or linguine work best, but you can use other long pasta like spaghetti or tagliatelle depending on preference.
- → How can I make this dish vegan?
Replace heavy cream with plant-based cream and use vegan cheese alternatives to keep the creamy texture without dairy.
- → Is it possible to add protein to this dish?
Absolutely, cooked chicken or shrimp can be added for extra protein, complementing the creamy lemon artichoke flavors.
- → What wine pairs well with this pasta?
A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the richness and enhances the lemony brightness.
- → How do I achieve a silky sauce consistency?
Reserve some pasta cooking water and add it gradually to the sauce when combining to create a smooth, velvety texture.