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Homemade Weeknight Pasta with Artichoke Sauce. recipe photo

Weeknight Pasta with Artichoke Sauce.

This Weeknight Pasta with Artichoke Sauce is a quick and delicious meal! Creamy artichokes, zesty lemon, and garlic come together for a comforting dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 8 ounces spaghetti or bucatini, cooked
For the Sauce:
  • 1 14 ounce can artichoke hearts, drained Look for artichoke hearts packed in water or brine for the best flavor.
  • 1 cup freshly grated parmesan cheese Freshly grated cheese melts better and provides a richer flavor than pre-grated varieties.
  • 1 lemon You will need both the zest and the juice.
  • 4 cloves garlic, minced Fresh garlic is essential for the depth of flavor.
  • 4 tablespoons olive oil Use high-quality extra virgin olive oil for the best taste.
  • 1 teaspoon salt Adjust this according to your taste preference.
  • 1/2 teaspoon pepper Freshly cracked black pepper adds a nice kick.
  • 1/2 cup reserved starchy pasta water This helps to create a creamy sauce.
  • 1/4 cup chopped fresh parsley For topping.

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Wooden spoon
  • Microplane or zester

Method
 

Cooking Instructions:
  1. 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 about 1/2 cup of the starchy pasta water before draining the pasta in a colander.
  2. In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
  3. Add the drained artichoke hearts to the skillet and stir gently, breaking them up slightly with a wooden spoon. Cook for another 2-3 minutes until heated through.
  4. Zest the lemon directly into the skillet, then squeeze in the juice. Stir to combine. Add the freshly grated Parmesan cheese, and mix well until the cheese melts and the sauce becomes creamy. If it seems too thick, add a bit of the reserved pasta water to achieve your desired consistency.
  5. Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the artichoke sauce. If needed, add more reserved pasta water to help the sauce adhere to the pasta.
  6. Season the dish with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley for a burst of color and flavor.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm in a skillet over low heat, adding a splash of water or olive oil.
  • You can freeze the pasta for up to 2 months; thaw in the refrigerator overnight before reheating.