Creamy Lemon Artichoke Pasta (Printable version)

Tuscan-style pasta with artichokes, lemon zest, and a silky cream sauce for an easy, elegant meal.

# 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Heat olive oil and butter in a large skillet over medium heat. Add shallot and garlic; sauté for 2 minutes until soft and fragrant.
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 simmer. Reduce heat, then stir in Parmesan cheese, lemon juice, salt, black pepper, and red pepper flakes if desired.
05 - Toss cooked pasta into the sauce, adding reserved pasta water as needed to achieve a silky consistency.
06 - Serve immediately, garnished with fresh basil or parsley and additional Parmesan if preferred.

# Expert Advice:

01 -
  • It tastes like you've spent hours cooking, but comes together faster than you can set the table.
  • The bright lemon cuts through the cream in a way that makes you feel like you're eating something light, not heavy.
  • Canned artichokes mean no peeling or trimming, just drain and go.
02 -
  • Lemon juice breaks emulsions if added too early, so always add it just before serving or after you've removed the pan from high heat.
  • That reserved pasta water is liquid gold—it's starch-rich and helps the cream cling to the noodles in a way that regular water absolutely cannot.
  • Don't let the cream boil aggressively or it can break and become grainy, so keep the heat at a gentle simmer once the cream goes in.
03 -
  • Zest your lemon before you juice it, otherwise you'll spend ten minutes trying to get zest off a wet, rolled lemon.
  • Warm your serving bowl or plates under hot water before plating, because this sauce cools faster than you'd think and warm dishes keep everything at that perfect temperature longer.
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