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Artichoke pasta in a teal bowl.
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Artichoke Pasta

This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it's made with frozen artichoke hearts so you can enjoy it year-round.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 550kcal

Ingredients

  • Salt and freshly ground black pepper
  • 1 pound fettuccine (1 cup pasta water reserved, see notes 1 and 2)
  • 4 tablespoons butter
  • 1/4 cup olive oil
  • 1 onion large, chopped
  • 1 teaspoon lemon zest (see note 3)
  • 1/8 teaspoon crushed red pepper flakes
  • 18 ounces frozen artichoke hearts thawed and drained (see note 4)
  • 2 tablespoons lemon juice freshly squeezed
  • 1 cup grated Parmesan cheese (about 3 ounces)

Instructions

  • In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.
  • Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.
  • Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
  • To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.

Video

Notes

  1. Fettuccine: Or substitute linguini, spaghetti, or your other favorite pasta.
  2. Water: A little starchy pasta water helps bring the sauce together. If you're worried you might forget to reserve pasta cooking water (it happens to the best of us), put a measuring cup in your colander. That way, when you go to drain your pasta, you'll see the measuring cup and remember.
  3. Lemon: Zest the lemon before you juice it.
  4. Artichoke hearts: Use frozen artichoke hearts that have been thawed and drained well. Do not substitute canned artichoke hearts here.
  5. Yield: This recipe makes 6 generous servings.
  6. Make ahead: This recipe tastes best the day it is made.
  7. Spinach: Add a handful of baby spinach to the skillet with the artichokes for extra color and flavor.
  8. Goat cheese: Instead of Parmesan cheese, make artichoke pasta with a creamy goat cheese that melts into the dish. Tastes fabulous with the lemon!
  9. Chicken: Leftover rotisserie chicken adds protein to the recipe and tastes great, too. Add cooked chicken when you add the artichokes.
  10. Bacon: Cook some chopped bacon or pancetta in the butter/olive oil mixture until crispy, then proceed with the recipe as written.

Nutrition

Calories: 550kcal | Carbohydrates: 63g | Protein: 20g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 379mg | Potassium: 452mg | Fiber: 6g | Sugar: 2g | Vitamin A: 568IU | Vitamin C: 8mg | Calcium: 235mg | Iron: 2mg