Weeknight Pasta with Artichoke Sauce.
This Weeknight Pasta with Artichoke Sauce is quick, creamy, and bursting with zesty lemon and parmesan flavors—perfect for busy evenings!
Equipment
- Large Pot
- Colander
- Large Skillet
- Microplane Zester
- Wooden Spoon
Ingredients
- 1 14 ounce can artichoke hearts drained
- 0.5 cup freshly grated parmesan cheese plus more for topping
- 1 lemon lemon zest freshly grated and juiced
- 4 cloves garlic minced
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 8 ounces spaghetti or bucatini cooked
- 0.5 cup reserved starchy pasta water
- 0.25 cup chopped fresh parsley for topping
Instructions
- Start by bringing a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to package instructions until al dente. Reserve ½ cup of the starchy pasta water, then drain the pasta and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Stir in the drained artichoke hearts, salt, and pepper. Cook for another 3-4 minutes, allowing the artichokes to warm through and absorb the flavors.
- Add the lemon zest and juice to the skillet, followed by the reserved pasta water. Stir well, bringing the mixture to a gentle simmer. Allow it to bubble and thicken slightly for about 2 minutes.
- Toss the cooked pasta into the skillet with the artichoke sauce. Add the freshly grated parmesan cheese and mix well, allowing the cheese to melt and create a creamy consistency. If the sauce is too thick, add a splash more of the reserved pasta water.
- Remove the skillet from heat. Serve the pasta hot, topped with additional parmesan cheese and chopped fresh parsley for a touch of color and freshness.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months; thaw overnight in the fridge before reheating.
- Add protein like grilled chicken or shrimp to make it more filling.
- Incorporate vegetables such as spinach or cherry tomatoes for extra nutrition.
- Use red pepper flakes to add a spicy kick if desired.