This Lemon Artichoke Pasta is a light, flavorful dinner ready in 30 minutes. It combines penne, artichokes, parmesan, pine nuts, and red pepper flakes, making it perfect for busy weeknights.
For more light and summery pasta recipes, check out my burst cherry tomato pasta, this one pot pea pasta, and this lemon chicken pasta salad.
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⭐️ Why this recipe works
- Quick and Easy: This recipe can be prepared in under 30 minutes, making it perfect for a quick weeknight dinner.
- Versatile: Easy to customize with different vegetables or proteins.
- Minimal Ingredients: Uses simple, readily available ingredients for an uncomplicated meal.
🧾 Ingredients overview
- Penne pasta: Provides the base and texture for the dish.
- Artichoke hearts: Add a unique, slightly tangy flavor and tender texture.
- Extra virgin olive oil: Acts as the primary cooking fat, adding richness and depth.
- Garlic: Infuses the sauce with aromatic flavor.
- Lemon (zested and juiced): Adds brightness and acidity to balance the flavors.
- Parmesan cheese: Adds a salty, umami flavor and creaminess.
- Pine nuts: Provide a crunchy texture and nutty flavor.
- Red pepper flakes: Add a hint of heat.
- Fresh parsley: Adds a fresh, herbal garnish.
- Fresh spinach: Adds a nutritious and vibrant green element.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Lemon Artichoke Pasta recipe step-by-step
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
- Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- Add the artichokes and spinach: Add the drained and quartered artichokes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the artichokes are heated through. Add the chopped spinach and cook until wilted, about 2 minutes.
- Combine pasta and sauce: Add the cooked penne to the skillet with the artichokes. Pour in the lemon juice and zest, red pepper flakes, and half of the reserved pasta water. Toss everything together to combine. If the pasta seems dry, add more pasta water as needed.
- Finish the dish: Stir in the grated parmesan cheese and toasted pine nuts. Season with salt and pepper to taste. Cook for another 2 minutes, allowing the flavors to meld together.
- Serve: Garnish with freshly chopped parsley and additional parmesan cheese if desired. Serve immediately.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bringing variety without having to learn a whole new meal.
- Pasta: Substitute penne with any pasta of choice, such as spaghetti, linguine, or fusilli.
- Vegetables: Swap spinach with kale or arugula for a different green.
- Protein: Add grilled chicken, shrimp, or tofu for extra protein.
- Nuts: Use almonds or walnuts instead of pine nuts for a different nutty flavor.
- Cheese: Use pecorino romano as an alternative to parmesan.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Pasta Water: Always reserve pasta water; it helps to create a silky sauce.
- Garlic: Sauté garlic on medium heat to avoid burning and bitterness.
- Artichokes: Use marinated artichoke hearts for extra flavor.
- Toasted Pine Nuts: Toast nuts in a dry skillet over low heat until fragrant for enhanced flavor.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Reheat: To reheat, add a splash of water or broth to the pasta and warm it in a skillet over medium heat until heated through, stirring occasionally.
❓Recipe FAQ's
Yes, just make sure to thaw and drain them well before using.
Slivered almonds or chopped walnuts are great substitutes.
You can use nutritional yeast instead of parmesan cheese for a dairy-free version.
Add a splash of heavy cream or a dollop of crème fraîche to the sauce for a richer, creamier texture.
More easy spring and summer pasta recipes:
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Easy Lemon Artichoke Pasta
Ingredients
- 12 oz penne pasta
- 14 oz can artichoke hearts, drained and quartered
- ¼ cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- ¼ cup grated parmesan cheese
- ¼ cup pine nuts, toasted
- ½ teaspoon red pepper flakes
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 4 cups fresh spinach, roughly chopped
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
Prepare the sauce:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
Add the artichokes and spinach:
- Add the drained and quartered artichokes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the artichokes are heated through. Add the chopped spinach and cook until wilted, about 2 minutes.
Combine pasta and sauce:
- Add the cooked penne to the skillet with the artichokes. Pour in the lemon juice and zest, red pepper flakes, and half of the reserved pasta water. Toss everything together to combine. If the pasta seems dry, add more pasta water as needed.
Finish the dish:
- Stir in the grated parmesan cheese and toasted pine nuts. Season with salt and pepper to taste. Cook for another 2 minutes, allowing the flavors to meld together.
Serve:
- Garnish with freshly chopped parsley and additional parmesan cheese if desired. Serve immediately.
Notes
- Artichoke Preparation: Make sure to thoroughly drain the canned artichokes to prevent the dish from becoming too watery.
- Pine Nuts: To toast pine nuts, place them in a dry skillet over medium heat. Stir frequently until they are golden brown and fragrant.
- Lemon Flavor: Adjust the amount of lemon juice to your taste preference. Add more for a tangier flavor or less for a milder taste.
- Pasta Water: The reserved pasta water contains starch which helps to create a smooth and silky sauce. Use it sparingly to achieve your desired consistency.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Kathy Rademacher says
This recipe looks Fantastic! i just have one question, the directions mention garlic, but there is none listed in the ingredients list. How much? Can't wait to try this!!! Yum, Healthy & Delicious all in one! <3
Debs says
Hey Kathy, sorry about that. It's 2 cloves of garlic. I've amended the recipe. Hope you love it!