This lemon artichoke pasta recipe is what summer dreams are made of. An ode to artichoke season, a quick and easy meatless weeknight pasta that checks all the flavor boxes.
Servings 2 people
- 14 oz can artichoke hearts (in brine not oil or frozen)
- 2 lemons (juiced & zested) + more as needed
- 3 Tbsp extra virgin olive oil
- 5 cloves garlic grated
- 3 tsp capers (brined) (optional)
- 8 oz spaghettini noodles (or your favorite pasta)
- 1/4 cup reserved pasta water
- S + P to taste
- Garnish: basil + onion chives (parsley or pesto drizzle)
Drain and rinse the artichoke hearts. Add them to the bowl of a food processor together with the olive oil, the juice from 2 large lemons and a pinch of salt. Process until creamy to your liking.
14 oz can artichoke hearts, 2 lemons, 3 Tbsp extra virgin olive oil, S + P to taste
Preheat a large skillet over medium heat with a drizzle of olive oil. Add the capers and grated garlic and cook about a minute or so until the garlic is fragrant. Take care not to burn it.
3 tsp capers (brined), 5 cloves garlic
Pour the blended artichoke sauce into the pan with the garlic and stir to combine well. Taste and season with extra salt and freshly cracked black pepper. Remove from heat.
S + P to taste
Cook the Pasta
Meanwhile bring a pot of water to a boil. Season with a large pinch of salt and add the noodles. Cook your pasta until al dente following the package directions.
8 oz spaghettini noodles
Using a pair of kitchen tongs transfer the pasta straight into the pan with the artichoke sauce. Add a little bit of the pasta cooking water to stretch out the sauce if needed. Taste as you go and adjust seasonings.
8 oz spaghettini noodles, 1/4 cup reserved pasta water
Serve promptly garnished with chopped onion chives, thinly sliced basil and extra lemon wedges.
Garnish: basil + onion chives
- Artichoke Pasta Sauce - Artichoke hearts, freshly squeezed lemon juice and olive oil are processed into a naturally creamy and lemony sauce that is mixed with lots of sautéed garlic and a sprinkling of capers. A naturally vegan, gluten free and dairy free sauce. Freshly steamed, frozen or canned artichokes can be used interchangeably here so use whatever you've got.
- The Pasta - I happen to be really fond of a bronze drawn durum wheat semolina spaghettini here. The rougher texture helps the sauce adhere to it perfectly and lends the ideal thickness between capellini and spaghetti. All things considered, many different pasta shapes will work here. Bronze drawn bucatini or linguine offer a toothsome bite, short shape pasta like chewy orecchiette "little ears", conchiglie "shells", lumache rigate "snails" can be used to turn this into a pasta salad.
Calories: 695kcal | Carbohydrates: 105g | Protein: 18g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 826mg | Potassium: 433mg | Fiber: 10g | Sugar: 7g | Vitamin A: 29IU | Vitamin C: 60mg | Calcium: 67mg | Iron: 2mg