Creamy Lemon Artichoke Pasta (Printable)

Silky cream sauce coats pasta with artichoke hearts, lemon zest, and Parmesan for a luscious, herb-accented dish.

# 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 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 instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - In a large skillet over medium heat, heat olive oil and butter. Add chopped shallot and minced garlic, cooking 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 optional spinach, cooking until the spinach wilts.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Reduce heat and stir in grated Parmesan, lemon juice, salt, black pepper, and optional crushed red pepper flakes.
05 - Add the drained pasta to the sauce, tossing to coat evenly. Incorporate reserved pasta water gradually as needed to achieve a silky texture.
06 - Serve immediately, garnished with fresh basil or parsley and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes like spring no matter what season you make it in.
  • The whole thing comes together faster than delivery would arrive.
  • Leftovers actually reheat beautifully with a splash of cream.
  • It looks fancy enough for guests but requires zero stress.
02 -
  • If you add the lemon juice too early, it can curdle the cream, so wait until the end.
  • Pasta water is not optional, it's the secret to making the sauce actually stick instead of pooling at the bottom of the bowl.
  • Don't let the garlic brown or it'll turn bitter and ruin the whole vibe.
03 -
  • Use a microplane for the lemon zest to get those tiny, fragrant shreds that disappear into the sauce.
  • If the sauce feels too thick, add pasta water one tablespoon at a time until it's glossy and moves easily in the pan.
  • Taste before you serve and adjust the lemon or salt, every lemon is different and some need a little more punch.
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