Fresh Lemon Artichoke Pasta Recipe Easy 15-Minute Herb Dinner
A quick and fresh pasta dish featuring lemon, artichoke hearts, and herbs, perfect for a light and satisfying meal in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 ounces (225 g) spaghetti or linguine
- 1 (14-ounce/400 g) can quartered artichoke hearts, drained
- Juice and zest of 1 large lemon (about 2 tablespoons juice)
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Pinch of red pepper flakes (optional)
- Salt to taste
- Freshly cracked black pepper to taste
- Freshly grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 g) of spaghetti or linguine and cook according to package directions until al dente, about 8 to 10 minutes.
- While the pasta cooks, drain the artichoke hearts well and pat dry with paper towels. Zest one lemon carefully, avoiding the white pith, then juice it to get about 2 tablespoons.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Add the artichoke hearts and sauté for 3 to 4 minutes until warmed through and slightly golden on edges.
- Reserve ½ cup (120 ml) of pasta water, then drain the pasta. Add the pasta directly to the skillet with the artichokes. Toss to combine, adding reserved pasta water a little at a time to help the sauce coat the noodles evenly.
- Remove the skillet from heat. Stir in the lemon zest and juice, chopped fresh parsley, and basil. Season with salt, freshly cracked black pepper, and a pinch of red pepper flakes if using. Toss again to mix everything thoroughly.
- Taste and adjust seasoning as needed. Serve immediately, topped with freshly grated Parmesan if desired.
Notes
Do not overcook the garlic to avoid bitterness. Dry the artichokes well to prevent a runny sauce. Reserve pasta water to help bind the sauce. Add lemon juice off the heat to keep brightness. Fresh herbs are preferred over dried for best flavor. If pasta feels dry, add more olive oil or reserved pasta water.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 350400
- Sugar: 2
- Sodium: 300
- Fat: 1215
- Saturated Fat: 2
- Carbohydrates: 5055
- Fiber: 45
- Protein: 1012
Keywords: lemon artichoke pasta, quick pasta recipe, easy dinner, 15-minute meal, fresh herbs pasta, vegetarian pasta, light dinner