Creamy Lemon Artichoke Pasta (Printable Version)

Silky cream sauce melds lemon and artichokes with tender pasta for a flavorful, easy Italian main course.

# 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 until al dente according to package directions. 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, sautéing for 2 minutes until soft 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; cook until spinach wilts.
04 - Pour in heavy cream and bring to a gentle simmer. Reduce heat and stir in Parmesan cheese, lemon juice, salt, black pepper, and crushed red pepper flakes if desired.
05 - Toss the drained pasta into the sauce, adding reserved pasta water as needed to achieve a silky consistency.
06 - Plate immediately, garnishing with fresh basil or parsley and additional Parmesan cheese as preferred.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen but comes together faster than most takeout orders.
  • The lemon keeps it bright and clean, so you never feel weighed down even with all that cream.
  • Artichokes bring this earthy, tender sweetness that makes every bite feel a little luxurious.
  • You can make it with what you already have and still impress anyone who sits down at your table.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling instead of sliding off the noodles.
  • Add the lemon juice after you take the pan off high heat or it can curdle the cream and ruin that smooth texture.
  • If the sauce feels too thick, a tablespoon of pasta water at a time will loosen it without making it oily.
03 -
  • Zest the lemon directly over the pan so the oils fall right into the butter and release all that fragrance.
  • Use a pasta shape with grooves or ridges if you can, the sauce clings better than on smooth noodles.
  • Taste the artichokes before adding them, some brands are saltier than others and you might need to dial back the seasoning.
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