Creamy Artichoke Pasta
A simple and delicious artichoke pasta made with lemon, butter, Parmesan cheese, and artichoke hearts. Perfect for a quick and elegant weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 ounces fettuccine or other long pasta
- 4 tablespoons butter
- 0.25 cup olive oil
- 1 large onion chopped
- 1 teaspoon lemon zest
- 0.125 teaspoon red chili flakes
- 18 ounces frozen artichoke hearts thawed and drained
- 2 tablespoons lemon juice
- 1 cup shredded Parmesan cheese
- Salt and freshly ground black pepper to taste
- Minced fresh parsley for garnish
Instructions
Preparation Steps
- In a large pot, bring water and salt to a boil. Add pasta and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and drain well.
- In a large skillet over medium heat, heat butter and oil until melted. Add onion, lemon zest, red pepper flakes, salt, and black pepper. Cook until softened, about 8 minutes.
- Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
- To a large serving bowl, add drained pasta, artichoke mixture, 0.5 cup reserved cooking liquid, and Parmesan cheese. Toss until combined, adding more liquid if needed.
- Season to taste with salt and pepper and garnish with parsley.
Notes
For a creamier texture, you can add a splash of heavy cream along with the reserved pasta water.