Creamy Lemon Artichoke Pasta (Print Version)

Tuscan-inspired pasta with artichokes, lemon zest, and a silky cream sauce perfect for a quick flavorful dinner.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Vegetables

02 - 1 can (14 oz) 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 + 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:

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 shallot and garlic, sauté for 2 minutes until fragrant and softened.
03 - Add artichoke hearts to the skillet and cook for 3 minutes until lightly golden. Stir in lemon zest and baby spinach if using, and cook until spinach wilts.
04 - Pour heavy cream into the skillet and bring to a simmer. Reduce heat and incorporate Parmesan cheese, lemon juice, salt, black pepper, and red pepper flakes if desired.
05 - Add the drained pasta to the sauce, tossing to coat evenly. Adjust sauce consistency by adding reserved pasta water as needed for a silky texture.
06 - Plate immediately and garnish with fresh basil or parsley and additional Parmesan cheese if preferred.

# Expert Tips:

01 -
  • It comes together in about 35 minutes, which means you can actually get it on the table on a weeknight without losing your mind.
  • The sauce is naturally silky without feeling heavy, and the brightness of the lemon cuts through the cream in the most satisfying way.
  • It's the kind of dish that feels fancy enough for guests but honest enough that you'll want to make it just for yourself.
02 -
  • If you add the lemon juice too early or let the cream boil hard, the acid can make the sauce separate or turn grainy—add the juice when the heat is gentle and you'll be fine.
  • The reserved pasta water is not optional; it's what transforms a thick, stodgy sauce into something silky and elegant that clings to every strand.
03 -
  • Toast your Parmesan first by stirring it into the cream over low heat before you add anything else; this helps it melt into silk instead of clumping.
  • Taste constantly as you build the sauce and adjust the salt and lemon juice to your own preference—what feels bright to you is the right amount.
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