Creamy Lemon Artichoke Pasta

If you're searching for a dish that perfectly balances vibrant flavors with a luxurious texture, look no further than Zesty Creamy Lemon Artichoke Pasta. This delightful recipe brings together the bright acidity of fresh lemon, the rich creaminess of heavy cream, and the unique savory notes of artichoke hearts, creating a dining experience that is both refreshing and satisfying. Whether you’re cooking for a casual weeknight dinner or hosting a special gathering, this pasta dish is versatile enough to impress your guests while being simple enough to whip up any night of the week.

Discover the heavenly blend of flavors in Zesty Creamy Lemon Artichoke Pasta! This delightful dish combines the bright zest of lemon, the creamy richness of heavy cream, and the unique texture of artichokes to create a culinary experience you won't forget. Perfect for any occasion, it’s easy enough for weeknights yet impressive for gatherings. Learn to make this versatile recipe and savor every bite of this delicious harmony of taste and texture!

Print Recipe Pin Recipe

Ingredients

12 oz linguine or fettuccine pasta

1 can (14 oz) artichoke hearts, drained and quartered

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon ground black pepper

1/2 teaspoon salt (adjust to taste)

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped (plus extra for garnish)

Optional: Red pepper flakes for a spicy kick

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a rapid boil. Add the linguine or fettuccine and cook according to the package instructions until the pasta reaches an al dente texture. Once cooked, reserve 1 cup of the starchy pasta water, then drain the remaining water and set the pasta aside.

Sauté the Garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the minced garlic. Sauté the garlic for approximately 1-2 minutes until it becomes fragrant and lightly golden, taking care not to allow it to burn.

Create the Creamy Base: Lower the heat to a gentle simmer and pour in the heavy cream. Continuously stir the cream until it is warmed through and begins to gently bubble. Incorporate the lemon zest, lemon juice, ground black pepper, and the measured salt. Stir well to ensure all ingredients are thoroughly combined.

Add the Artichokes: Carefully fold the quartered artichoke hearts into the creamy mixture. Allow the artichokes to warm through for about 3-4 minutes, stirring occasionally so they are evenly heated and coated.

Combine Pasta and Sauce: Slowly add the reserved pasta to the skillet, tossing gently to coat the noodles in the creamy lemon sauce. If the sauce seems overly thick, pour in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

Final Touches: Reduce the heat further and stir in the grated Parmesan cheese. Continue stirring until the cheese has melted and is fully integrated into the sauce. Add the chopped fresh basil and mix to combine, tasting for seasoning adjustment as needed.

Serve: Transfer the creamy lemon artichoke pasta to serving plates. Garnish with additional fresh basil leaves and a sprinkle of red pepper flakes for a touch of heat if desired. Enjoy your vibrant, zesty creation!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings