This Artichoke Pasta is a creamy, dreamy dish that combines tender artichoke hearts with al dente pasta in just 45 minutes. The rich, velvety sauce, infused with garlic and Parmesan, clings perfectly to every bite, creating a harmony of flavors that feels indulgent yet light. It’s a meal that’s as comforting as it is elegant, making it ideal for both weeknight dinners and special occasions.
With its luscious texture and bright, tangy notes, this recipe brings a touch of Mediterranean flair to your table. The artichokes add a subtle earthiness, while a hint of lemon zest lifts the dish with a refreshing zing. Quick to prepare and utterly satisfying, it’s a recipe that will have everyone asking for seconds.
Ingredients for Artichoke Pasta
- 8 roasted baby artichokes, halved or quartered (store-bought or homemade)
- 8 ounces spaghetti or linguine pasta (or your preferred pasta)
- 2 tablespoons chopped parsley (fresh is best)
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- ½ cup reserved pasta water (starchy water from cooking the pasta)
- ¼ cup pine nuts (toasted for extra flavor, optional)
- ⅓ cup fresh mint leaves, for garnish
- Lemon wedges, for serving
- Pecorino cheese, for serving (optional, or substitute with Parmesan)
- Lemon Butter Sauce (prepare ahead or use store-bought)
Step-by-Step Instructions
- Prepare the artichokes and lemon butter sauce if not already done. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of the starchy pasta water before draining.
- Drain the pasta and return it to the pot. Add the roasted artichokes, lemon butter sauce, chopped parsley, sea salt, and several grinds of black pepper. Toss everything together to coat the pasta evenly.
- Adjust the consistency: If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until the dish is lightly saucy.
- Portion into bowls and top with pine nuts and fresh mint leaves for garnish.
- Serve immediately with lemon wedges on the side and a sprinkle of Pecorino cheese, if desired.
Perfect Pairings: Sauce and Topping Ideas
While the lemon butter sauce is a star in this recipe, you can experiment with other flavors. Try a garlic cream sauce for a richer twist or a sun-dried tomato pesto for a tangy kick. For toppings, swap pine nuts for toasted almonds or walnuts, and add a sprinkle of chili flakes for a hint of heat.
Serve It Right: Presentation Tips
Elevate your Artichoke Pasta by serving it in warm bowls for a cozy touch. Garnish with extra mint leaves and a drizzle of olive oil for a fresh, vibrant look. Pair it with a crisp white wine or a side of garlic bread to complete the meal.
Save for Later: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to the pasta and warm it in a skillet over medium heat, stirring occasionally. This helps restore the sauce’s creamy texture without drying it out.
Quick Fixes: Time-Saving Tips
Short on time? Use jarred roasted artichokes instead of preparing them from scratch. You can also cook the pasta while preparing the sauce to save a few minutes. For a faster cleanup, use the same pot to toss the pasta and sauce together.
Customize It: Recipe Variations
Make this dish your own by swapping spaghetti for whole wheat pasta or zucchini noodles for a lighter option. Add grilled chicken or shrimp for extra protein, or toss in some spinach or cherry tomatoes for a pop of color and nutrients.
Artichoke Pasta
Ingredients
Lemon Butter Sauce
- 8 roasted baby artichokes, halved or quartered
- 8 ounces spaghetti or linguine pasta
- 2 tablespoons chopped parsley
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ½ cup reserved pasta water
- ¼ cup pine nuts
- ⅓ cup fresh mint leaves, for garnish
- Lemon wedges, for serving
- Pecorino cheese, for serving, optional
Instructions
- Prepare the artichokes and the lemon butter sauce.
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.
- Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy.
- Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.