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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American, Italian
Keyword: Lemon Artichoke Pasta, vegetarian pasta
Servings: 6
Calories: 484kcal
Author: Kellie
Cost: $10
Equipment
1 skillet
Ingredients
4tablespoonssalted butter
2tablespoonsolive oilplus more for drizzling
6garlic clovesminced
1teaspooncrushed red pepperoptional
1 1/2cupsfrozenthawed artichoke hearts
1 1/2cupsfresh spinachchopped
1teaspoonItalian seasoning
1teaspoongarlic powder
1teaspoononion powder
1cupchicken stockor vegetable stock
1lemonzested and juiced
1/2cupgrated parmesan cheese
1poundpasta
Chopped fresh basil
Instructions
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.