Creamy Lemon Artichoke Pasta (Print Version)

Light Tuscan pasta featuring artichokes, lemon, and a smooth cream sauce for an elegant meal.

# 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 + 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add shallot and garlic; sauté for 2 minutes until fragrant and soft.
03 - Stir in artichoke hearts and cook for 3 minutes until lightly golden. Add lemon zest and spinach if using; cook until spinach wilts.
04 - Pour in heavy cream and bring to a gentle simmer. Reduce heat; stir in Parmesan, lemon juice, salt, pepper, and red pepper flakes.
05 - Add cooked pasta to the sauce, tossing to combine. Use reserved pasta water as needed to achieve a silky consistency.
06 - Plate immediately, garnishing with fresh basil or parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent maybe 35 minutes, and that feeling never gets old.
  • The brightness of fresh lemon cuts through the richness of cream in a way that makes you feel virtuous while eating something totally indulgent.
  • It's naturally vegetarian but fancy enough to serve when people you want to impress are coming over.
02 -
  • Don't skip draining and quartering your canned artichokes properly; excess liquid dilutes the sauce and makes it watery instead of luxurious.
  • The pasta water isn't an afterthought—it's an emulsifier that makes the difference between a sauce that coats and a sauce that separates into grease and water.
  • Add the lemon juice at the very end, not the beginning; heat breaks down its brightness and you'll lose the whole point of the dish.
03 -
  • Keep your heat moderate when simmering the cream; boiling it can make the sauce break, so if you see aggressive bubbling, turn it down immediately.
  • If your sauce does break and separates, don't panic—turn off the heat, whisk in a splash of cold pasta water, and it usually comes back together.
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