Kick start your summer with this vibrant Lemon Artichoke Pasta! Spinach and artichokes are tossed in a lemony parmesan sauce with plenty of garlic. It’s so easy to make with simple, fresh ingredients and fail proof steps!

A single serving of lemon artichoke pasta is on a blue and white plate.

Lemon Artichoke Pasta

Spring and summer are finally upon us! After what felt like a never ending winter, I’m so ready to embrace freshly flavored entrees like this lemon artichoke pasta. There’s just enough lemon juice mixed into the simple parmesan sauce that every bite tastes like summertime. The combo of artichokes and spinach also help to seal the deal on that fresh flavor!

Fresh spinach and artichokes offer the best balance of varying flavors and textures. I also love that they provide some nutrients in each bite! It’s a great vegetarian dinner all by itself, or you can serve it as a side dish next to something that’s also on the healthier side. I recently plated it beside my favorite pan seared salmon and it was the perfect light dinner that really hit the spot.

The simplicity of the sauce is another element of this recipe I’m in love with. It’s made simply with chicken stock, parmesan, seasonings and plenty of lemon juice. Make sure to reserve some starchy pasta water to help it form the best consistency that really clings to the pasta! When you’re ready to serve it, fresh herbs, parmesan and a squeeze of lemon juice really make it the best it can be.

A skillet is filled with lemon pasta.

How to Make Lemon Artichoke Pasta

Take a quick look at how easy this lemon pasta recipe is! For more detailed step by step instructions, just scroll down to the recipe card at the bottom of the page.

  1. Boil the water. Bring a large pot of salted water to a boil. While that’s heating up, you can make the sauce.
  2. Sauté the veggies. Heat butter and olive oil over medium heat in a skillet. Once simmering, add the garlic and cook for just a minute or so. Stir in the crushed red pepper flakes, artichokes, spinach and Italian seasoning. Cook until the spinach is wilted and the artichokes are warmed through.
  3. Make the sauce. Pour in the chicken stock, garlic powder, onion powder, and both the lemon juice and zest. Bring to a boil. Once boiling, lower the heat and stir in the cheese.
  4. Cook the pasta. Add the pasta to the boiling water and cook it. Before you drain it, reserve 1 cup of pasta water. You likely won’t use the entire cup, but it’s better to have more than you need rather than not enough.
  5. Add the pasta. Transfer the drained pasta to the skillet with the sauce. Toss it in sauce to fully coat. Stir in a little bit of pasta sauce at a time until it’s the consistency you want it to be. Discard the rest of the pasta water that you didn’t use.
  6. Enjoy! Plate your artichoke pasta with freshly grated parmesan cheese, fresh basil, fresh parsley and a squeeze of lemon juice.
A fork is placed on a plate with a single serving of pasta.

Storing and Reheating

Once the lemon artichoke pasta fully cools to room temperature, you can store it in an airtight container in the fridge for up to 3 days. To reheat your leftovers, microwave for just 30 seconds at a time and stir each time it stops. Try not to overheat it! You don’t want to dry it out.

Also, note that pasta will absorb moisture the longer it sits. The sauce will likely not have the exact same consistency it did when it was first made.

Serving Suggestions

Enjoy this pasta recipe just the way it is for a meatless dinner! You can always make it fully vegetarian by swapping the chicken broth with vegetable broth.

Feel free to add a protein like oven baked chicken breasts or lemon garlic shrimp either on top of the pasta or on the side.

Two forks are plated with a serving of lemon artichoke pasta.

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A skillet is filled with lemon pasta.

Get the Recipe: Lemon Artichoke Pasta Recipe

Quick and delicious Lemon Artichoke Pasta is a satisfying weeknight meal. Bright lemon, tender artichokes, and a touch of garlic create a light, flavorful sauce that coats your favorite pasta perfectly.
5 from 1 vote


  • 4 tablespoons salted butter
  • 2 tablespoons olive oil, plus more for drizzling
  • 6 garlic cloves, minced
  • 1 teaspoon crushed red pepper, optional
  • 1 1/2 cups frozen, thawed artichoke hearts
  • 1 1/2 cups fresh spinach, chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup chicken stock, or vegetable stock
  • 1 lemon, zested and juiced
  • 1/2 cup grated parmesan cheese
  • 1 pound pasta
  • Chopped fresh basil


  • 1 skillet


  • Bring a large pot of salted water to a boil.
  • Heat the butter and olive oil in a large skillet over medium heat.
 When the oil is shimmering, add the garlic and cook for 1 minute.
  • Stir in the red pepper, artichokes, spinach and Italian seasoning. Continue cooking until the spinach is wilted and the artichokes are heated through.
  • Add the chicken stock, garlic powder, onion powder, lemon juice and zest. Bring to a boil.
Turn the heat to low and stir in the cheese.
  • Add the pasta to the boiling water and cook for 6-7 minutes or until al dente.
  • Transfer the pasta to the skillet using tongs and toss to coat the pasta with the sauce. If the pasta seems dry, add 1/2 cup pasta water to the skillet until the sauce is the desired consistency. Discard any remaining pasta water.
  • Serve the pasta immediately with grated parmesan cheese, chopped fresh basil and parsley.
Calories: 484kcal, Carbohydrates: 68g, Protein: 16g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 282mg, Potassium: 415mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1396IU, Vitamin C: 27mg, Calcium: 128mg, Iron: 2mg