Creamy Lemon Artichoke Pasta (Print View)

Light Tuscan-inspired pasta with tender artichokes, fresh lemon, and a smooth cream sauce, perfect for dinner.

# What You’ll 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 ground black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)
15 - Fresh basil or parsley for garnish

# Method:

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 of pasta water, then drain the pasta.
02 - Heat olive oil and butter in a large skillet over medium heat. Add the chopped shallot and minced garlic, sautéing for 2 minutes until fragrant and softened.
03 - Add the drained artichoke hearts to the skillet and cook for 3 minutes until lightly golden. Stir in lemon zest and baby spinach if using; cook until the spinach wilts.
04 - Pour in the heavy cream and bring to a gentle simmer. Reduce the heat and stir in grated Parmesan, lemon juice, salt, pepper, and optional red pepper flakes.
05 - Add the cooked pasta to the skillet and toss to coat evenly. Incorporate reserved pasta water as needed to achieve a silky, smooth sauce consistency.
06 - Plate immediately, garnishing with fresh basil or parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner doesn't have to feel rushed or complicated.
  • The bright lemon cuts through the richness of the cream in a way that makes you feel like you're eating something light, not heavy.
  • Artichokes add a subtle elegance that makes even a simple pasta feel like you've put in real effort.
02 -
  • The pasta water is not just leftover—it's the secret to making the sauce cling to the pasta instead of pooling at the bottom of the bowl, so please don't skip reserving it.
  • Adding the pasta to the sauce instead of adding sauce to the pasta changes everything; the pasta finishes cooking in the sauce and absorbs its flavors.
  • If your sauce breaks or looks separated, a splash of cold water and vigorous stirring can bring it back together, so don't panic if it happens.
03 -
  • Room-temperature Parmesan grates more smoothly than cold cheese straight from the fridge, and it melts faster into the warm sauce.
  • If you're worried about the sauce breaking, keep your heat low and patient—cream sauces break when they're rushed or overheated, so slow and gentle wins every time.
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