Creamy Lemon Artichoke Pasta (Printable)

Tuscan-inspired pasta featuring artichoke hearts, lemon zest, and a smooth creamy sauce for vibrant flavors.

# Ingredient list:

→ 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 + 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

# Cooking steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
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 to the skillet and cook for 3 minutes until lightly golden. Stir in lemon zest and spinach, cooking until the spinach wilts.
04 - Pour in the heavy cream and bring to a gentle simmer. Reduce heat and stir in Parmesan, lemon juice, salt, black pepper, and crushed red pepper flakes if using.
05 - Add the drained pasta to the sauce and toss to combine, adding reserved pasta water as needed to achieve a smooth, silky consistency.
06 - Serve immediately, garnished with fresh basil or parsley and additional Parmesan cheese as desired.

# Expert advice:

01 -
  • It tastes like restaurant-quality Italian cooking but comes together in under 40 minutes with pantry staples you probably already have.
  • The lemon keeps everything bright and refreshing instead of feeling heavy, so you'll actually want to eat it even on warm evenings.
  • It's elegant enough to serve guests but casual enough for a quiet dinner when you just want something delicious without fuss.
02 -
  • Don't skip the pasta water—it's not just starch, it's the secret to a sauce that clings and flows rather than breaks or separates, and you can always add more but you can't take it back.
  • Taste the sauce before you add the pasta because the Parmesan will intensify as it sits, and seasoning it properly at this point means you won't need to adjust later.
  • The whole dish should take you from burner to table in about 35 minutes total, so have everything prepped and ready before you start cooking—this isn't a dish that benefits from searching for your zester mid-recipe.
03 -
  • Use freshly grated Parmesan rather than pre-shredded—the difference in how it melts and integrates into the sauce is genuinely noticeable and worth the 30 seconds it takes to grate.
  • If your cream looks like it might break, lower the heat immediately and stir constantly; the combination of heat and Parmesan can cause separation if you're not careful, but a slower hand fixes it every time.
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