Creamy Lemon Artichoke Pasta (Printable Version)

Tuscan-style pasta with tender artichokes, lemon zest, spinach, and creamy sauce for an easy, flavorful dish.

# What You Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Vegetables

02 - 14 oz canned 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water and drain the rest.
02 - Heat olive oil and butter in a large skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until fragrant and softened.
03 - Add the artichoke hearts and cook for 3 minutes until lightly golden. Stir in lemon zest and spinach (if used), cooking until the spinach wilts.
04 - Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes.
05 - Add the drained pasta to the sauce, tossing to coat evenly. If needed, add reserved pasta water to reach a smooth, silky consistency.
06 - Serve immediately, garnished with fresh basil or parsley and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can actually pull off a fancy dinner on a weeknight without losing your mind.
  • The sauce coats every strand of pasta in this silky, luxurious way that feels indulgent but stays light enough to eat without feeling weighted down.
  • It's the kind of dish that tastes like you spent all day cooking, when really you've just been clever about timing.
02 -
  • Reserve that pasta water before draining—it's starchy and magical, and it helps the sauce cling to the noodles instead of sliding off.
  • Don't let the cream boil hard or it can break and separate; keep it at a gentle simmer and you'll have a silky sauce every time.
  • Add the lemon juice after the cream is off the heat, or at least after you've removed it from direct high heat, because the acid can cause dairy to curdle if things are too hot.
03 -
  • If your cream sauce seems too thick, thin it with pasta water a tablespoon at a time rather than adding more cream—you'll get a better texture.
  • Grating your own Parmesan from a block prevents the anti-caking agents in pre-grated cheese from making your sauce grainy.
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