Creamy Lemon Artichoke Pasta (Printable)

Light Italian pasta featuring artichokes, lemon zest, and a smooth cream sauce for a fresh, flavorful meal.

# 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 + 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 fettuccine or linguine until al dente according to package directions. Reserve 1/2 cup pasta water and drain.
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 optional baby spinach; cook until spinach wilts.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, lemon juice, salt, black pepper, and optional red pepper flakes. Reduce heat to low.
05 - Add cooked pasta to the sauce, tossing to coat evenly. Incorporate reserved pasta water as needed to achieve a silky consistency.
06 - Plate immediately and garnish with fresh basil or parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • Ready in 35 minutes but tastes like you've been cooking all day.
  • The combination of lemon and artichoke is naturally bright without needing any cream substitutes or shortcuts.
  • Works beautifully for weeknight dinners or when you're trying to impress someone without breaking a sweat.
02 -
  • Pasta water isn't just backup—it's liquid gold that helps the sauce coat the pasta instead of sitting separately on the plate, which I learned the hard way my first attempt.
  • Adding the lemon juice at the very end rather than early prevents the cream from breaking or looking curdled, a discovery that changed everything about how this sauce turned out.
03 -
  • Zest your lemon before cutting it in half—you get more surface area and lose less juice to the counter.
  • Keep everything warm by warming your serving bowls under hot water right before plating, a small gesture that keeps the sauce from cooling too quickly and turning stiff.
Go Back