Lemon Artichoke Pasta
A refreshing and satisfying pasta dish featuring the vibrant flavors of lemon and artichokes, enriched with garlic and herbs.
Ingredients
Pasta and Artichokes
- 12 ounces spaghetti or your favorite pasta
- 1 can (14 ounces) artichoke hearts, drained and chopped Use high-quality artichoke hearts.
Flavorings
- 2 tablespoons olive oil
- 3 cloves garlic, minced Be careful not to brown the garlic.
- 1 lemon, zested and juiced For the best flavor, use freshly squeezed lemon juice.
- 1/2 cup vegetable broth or pasta water Reserved from cooking pasta.
- 1/4 cup grated Parmesan cheese Plus more for serving.
- 1/4 teaspoon red pepper flakes Optional for added heat.
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Sautéing Garlic
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Adding Artichokes
- Add the chopped artichoke hearts and stir to combine. Cook for another 2-3 minutes.
Incorporating Lemon
- Add in the zest and juice of the lemon. If desired, sprinkle in red pepper flakes.
Combining with Pasta
- Pour in the reserved pasta water or vegetable broth. Bring to a gentle simmer for 2-3 minutes, then add the drained spaghetti and toss well.
Finishing the Dish
- Fold in the grated Parmesan cheese and season with salt and pepper.
Serving
- Plate the pasta hot, garnished with additional Parmesan cheese and chopped parsley.
Notes
For perfect results, ensure the pasta is cooked al dente. Use high-quality ingredients for the best flavor. Consider adding fresh herbs for additional flavor, or substitute Parmesan with other cheeses as desired.