Creamy Lemon Artichoke Pasta (Printable)

Tuscan-style pasta with artichokes, lemon zest, and creamy sauce, perfect for an easy and elegant meal.

# Ingredient List:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Vegetables

02 - 14 oz can 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - In a large skillet over medium heat, warm olive oil and butter. Add shallot and garlic; sauté for 2 minutes until fragrant and translucent.
03 - Add artichoke hearts to the skillet and cook for 3 minutes until lightly golden. Stir in lemon zest and baby spinach if using; cook until spinach wilts.
04 - Pour in heavy cream and bring to a simmer. Reduce heat, then stir in Parmesan, lemon juice, salt, black pepper, and red pepper flakes if used.
05 - Add cooked pasta to the skillet, tossing to coat evenly. Incorporate reserved pasta water gradually to adjust sauce consistency until silky.
06 - Serve immediately, garnished with fresh basil or parsley and additional Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It tastes like a restaurant dish but comes together in less time than it takes to watch a TV episode.
  • The lemon keeps everything from feeling heavy, even with all that cream—it feels fresh and deliberate.
  • One skillet, one pot, minimal cleanup, and somehow it still feels like you made something special.
02 -
  • Save your pasta water before draining—that starch is what makes the sauce cling to the noodles instead of sliding off.
  • Don't let the cream boil hard or it might separate; keep it at a gentle simmer and stir occasionally.
  • Add the lemon juice at the very end, not earlier; heat can make it taste bitter instead of bright.
  • Taste as you go, especially with salt—different pastas and creams have different salt levels, so trust your palate over the recipe.
03 -
  • Fresh Parmesan grated on a microplane melts faster and more evenly than pre-shredded; it's worth the thirty seconds it takes.
  • If your sauce breaks or separates, remove it from heat immediately and whisk in a tablespoon of cold cream—this usually saves it.
  • Make sure your lemon is at room temperature before zesting and juicing; cold lemons are stingy with both.
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