Artichoke Pasta is pure comfort food with a twist—sweet roasted baby artichokes bathed in a zesty lemon butter sauce, tossed with silky noodles, and finished with fragrant herbs and crunchy pine nuts. This pasta is both elegant and effortless, making it a weeknight favorite and the kind of dish you’ll crave all season long!
Why You’ll Love This Recipe
- Restaurant-Worthy but Simple: This Artichoke Pasta feels absolutely gourmet, yet it all comes together effortlessly in your own kitchen.
- Fresh, Lively Flavors: Lemony butter and heaps of fresh herbs brighten every bite, making the whole dish taste light and luscious.
- Versatile and Adaptable: It’s easily tweaked for seasonal ingredients, dietary needs, or whatever you have on hand, so it never gets boring.
- Crowd-Pleasing Texture: Between the tender pasta, meaty artichokes, and toasty pine nuts, each forkful is a satisfying mix of flavors and crunch.
Ingredients You’ll Need
The beauty of Artichoke Pasta is that its flavors are built from just a handful of thoughtfully chosen ingredients. Each one brings something special—richness, brightness, freshness, or crunch—to create a pasta you’ll want to make again and again.
- Roasted baby artichokes: Their sweet, nutty flavor is the soul of the recipe—use halved or quartered pieces for great texture and visible appeal.
- Lemon Butter Sauce: This luxurious sauce brings tangy brightness and a satiny finish to every strand of pasta.
- Spaghetti or linguine: Either noodle works beautifully for soaking up the flavorful sauce and cradling the artichokes.
- Chopped parsley: Vibrant and earthy, parsley adds herbal freshness that wakes up the entire dish.
- Sea salt & freshly ground black pepper: Simple seasonings, but absolutely essential for rounding out the flavors.
- Pasta water: Don’t skip this step—starchy reserved water is the key to a silky, cohesive sauce.
- Pine nuts: Toasty and rich, they add an addictive nutty crunch over top.
- Fresh mint leaves: Gorgeously aromatic, mint brings a pop of cool, herby flavor for the perfect finish.
- Lemon wedges: Fresh lemon on the side lets everyone bump up the brightness to their liking.
- Pecorino cheese (optional): For a salty, savory flourish, a sprinkle of pecorino at serving can’t be beat.
Variations
One of my favorite things about Artichoke Pasta is how easily you can make it your own! From adding extra veggies to swapping your favorite cheese or infusing a little heat, this recipe is like a canvas for your cravings or whatever’s left in your fridge.
- Add greens: Wilt in a handful of baby spinach or arugula during the last minute of cooking for extra color and nutrition.
- Go gluten-free: Use gluten-free pasta for a dish everyone at the table can enjoy, with no flavor compromise.
- Spicy kick: Sprinkle in a pinch of crushed red pepper flakes with the lemon butter sauce for a gentle heat that sparks up the flavors.
- Rich and creamy: Stir in a splash of heavy cream, or crumble in tangy goat cheese for a dreamy, creamy finish.
- Extra protein: Add shredded rotisserie chicken or white beans to turn this into a heartier main course.
How to Make Artichoke Pasta
Step 1: Prepare the Artichokes and Lemon Butter Sauce
If you’re using fresh artichokes, roast them until golden and tender—I like to halve or quarter them for extra surface area to soak up flavor. Meanwhile, whip up your lemon butter sauce: melt butter and add a splash of fresh lemon juice, plus a pinch of salt, letting it gently simmer until fragrant and silky.
Step 2: Cook the Pasta
Bring a generously salted pot of water to a rolling boil, and cook your spaghetti or linguine until just al dente. Before draining, scoop out half a cup of that gorgeous, starchy pasta water for your sauce—it’s a secret weapon for luscious, well-coated noodles!
Step 3: Combine and Toss
Drain the pasta and return it to your pot. Add in the roasted artichokes, lemon butter sauce, chopped parsley, sea salt, and a generous twist of black pepper. Toss everything together until each strand is coated and glossy—add a splash of the reserved pasta water as needed until the sauce clings beautifully.
Step 4: Finish and Serve
Portion the Artichoke Pasta into serving bowls. Top each with a scatter of toasted pine nuts, a shower of fresh mint leaves, and extra lemon wedges. Don’t forget a sprinkle of pecorino if you want a salty, cheesy finish. Serve immediately, while the pasta is hot and aromatic!
Pro Tips for Making Artichoke Pasta
- The Power of Pasta Water: Always reserve your pasta water! The starch turns your lemon butter sauce from thin to irresistibly glossy and clingy.
- Golden Pine Nuts: Toast pine nuts in a dry skillet over low heat until just fragrant; keep a close eye—they go from pale to perfection fast!
- Timing the Mint: Add fresh mint leaves right before serving to preserve their bright aroma and color—don’t stir them into hot pasta too early.
- Choose Artichokes Wisely: If baby artichokes aren’t available, jarred grilled artichoke hearts make a fabulous shortcut—just drain them well and pat dry.
How to Serve Artichoke Pasta
Garnishes
No bowl of Artichoke Pasta is complete without a rain of fresh herbs! I absolutely love how torn mint leaves and chopped parsley bring color and sparkle, while a squeeze of lemon right before eating adds an extra flash of freshness. A dusting of pecorino lends a salty, savory edge—if you’re a cheese lover, don’t skip it!
Side Dishes
This pasta is a star on its own, but it absolutely shines alongside simple sides like a peppery arugula salad, roasted asparagus, or garlicky sautéed greens. For a cozy dinner, pair with a hunk of crusty bread to soak up any lingering lemon butter sauce.
Creative Ways to Present
Turn Artichoke Pasta into an occasion with a beautiful presentation: twirl it into pretty nests with tongs, pile the artichokes and pine nuts on top for drama, and lay artful shards of cheese here and there. For a dinner party, serve in a wide platter sprinkled with extra mint—a showstopper centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Artichoke Pasta will keep beautifully in an airtight container in your fridge for up to three days. Let it cool fully before storing to maintain the pasta’s texture and the flavors of those lovely herbs.
Freezing
While this dish is best fresh, you can freeze portions for those busy weeks! Cool the pasta thoroughly and freeze in a tightly sealed container. Be mindful the herbs may lose some vibrancy, but the core flavors will still shine.
Reheating
Gently reheat Artichoke Pasta in a skillet with a splash of water or an extra knob of butter to loosen up the sauce. Avoid the microwave if you can—it’s worth that little bit of extra effort for the best texture and flavor!
FAQs
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Can I use canned or jarred artichokes instead of roasting fresh ones?
Absolutely! Canned or jarred artichoke hearts are a speedy, delicious substitution. Choose marinated or grilled if you like extra flavor, and just make sure to drain and pat them dry before adding to your pasta.
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What’s the best way to make this gluten-free?
Simply swap in your favorite gluten-free spaghetti or linguine. Most work wonderfully here, but try to choose one with a texture you already like, since the sauce clings especially well to pasta with a bit of bite.
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How do I make this Artichoke Pasta vegan?
You can easily make this dish vegan by using vegan butter for the lemon butter sauce and skipping the pecorino cheese, or replacing it with a vegan alternative. The sauce and herbs bring plenty of flavor on their own!
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Can I make Artichoke Pasta ahead of time?
Yes! You can prepare the roasted artichokes and lemon butter sauce a day ahead and store them separately in the fridge. When ready to eat, just cook your pasta, warm the sauce and artichokes, and toss everything together fresh for best results.
Final Thoughts
There’s something truly special about sharing a bowl of Artichoke Pasta—each bite is like a little celebration of bright flavors and cozy textures. If you’re looking for your new go-to pasta, give this one a try. I can’t wait for you to fall head over heels for it too!
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Artichoke Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 to 4 servings
- Category: Stovetop
- Method: Stovetop
Description
This Artichoke Pasta recipe combines tender roasted baby artichokes with a flavorful lemon butter sauce, tossed with pasta and garnished with pine nuts and fresh mint. A delightful dish that’s perfect for a special meal or a weeknight dinner.
Ingredients
Ingredients for Artichoke Pasta:
- 8 roasted baby artichokes, halved or quartered
- 8 ounces spaghetti or linguine pasta
- 2 tablespoons chopped parsley
- 1/4 teaspoon sea salt, more to taste
- Freshly ground black pepper
- 1/2 cup reserved pasta water
- 1/4 cup pine nuts
- 1/3 cup fresh mint leaves, for garnish
- Lemon wedges, for serving
- Pecorino cheese, for serving, optional
Instructions
- Prepare the artichokes and the lemon butter sauce: Roast and prepare the baby artichokes, then make the lemon butter sauce.
- Cook the pasta: Boil the pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
- Toss the pasta: Combine the cooked pasta with artichokes, lemon butter sauce, parsley, salt, and pepper. Add reserved pasta water if needed for a saucy consistency.
- Serve: Portion the pasta into bowls, top with pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese if desired.
Nutrition
- Serving Size: 1 serving
