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Some days you just need a simple cozy pasta dinner that doesn’t call for a whole long list of ingredients. On those days, I turn to this Artichoke and Lemon Linguine.
There is so much to love about a beautifully simple pasta recipe! When nothing is sounding great for dinner or I am in need of a quick meal, I always turn to simple meatless pasta dinners like this one. With a few pantry ingredients (like canned artichokes!) plus fresh staples I usually have in my fridge, this Artichoke and Lemon Linguine checks of all the boxes. I’m telling you that canned artichokes need to be a pantry staple for everyone if they are not already in yours! They’re so great in pasta dishes like this one, as well as quick salads and sheet pan dinners. I always keep them on hand to make speedy meals just like this one.
Now, let’s get into the pasta! The butter sauce starts with sautéed shallots and garlic, followed by canned artichokes, capers, red pepper flakes, and lemon zest for the perfect brightness! Add the pasta with a little bit of starchy pasta water to create a glossy, creamy sauce that perfectly coats the noodles. Serve with fresh parsley and grated Parmigiano-Reggiano cheese for a dish that you’ll want to cook on repeat.
ingredients:
- Linguine
- Kosher Salt
- Extra Virgin Olive Oil
- Salted Butter
- Shallot
- Garlic Cloves
- Canned Quartered Artichoke Hearts
- Capers
- Lemon Zest
- Crushed Red Pepper Flakes
- Dry White Wine
- Freshly Ground Black Pepper
- Freshly Squeezed Lemon Juice
- Fresh Parsley
- Parmigiano-Reggiano (Optional)
step-by-step:
step one: cook the pasta
Bring a large pot of water to a boil. Add the pasta with plenty of salt (about 1 tablespoon) and stir. Cook until just shy of al dente, according to the package directions.
step two: sauté the garlic and shallots
Meanwhile, heat the oil and butter in a large deep skillet set over medium heat. Add the shallots and garlic and cook, stirring, being careful not to burn, until the shallot is tender, about 2 minutes.
step three: add the artichokes
Add the artichokes, capers, lemon zest, and red pepper flakes and toss until the artichokes are well coated and slightly tender. Reduce the heat to low.
step four: drain the pasta
Once the pasta is fully cooked, reserve 1 cup of the pasta water and set aside. Drain the pasta and set aside.
step five: add the wine
Increase the heat to medium-high. Add the wine and cook, stirring, until reduced by half, about 2 minutes.
step six: toss the pasta
Reduce the heat to medium and add the pasta, salt, pepper, and lemon juice and toss to coat. Once the pasta begins to absorb the sauce, add 2/3 cup of the pasta water and gently toss again to combine. Add the parsley and toss once more.
step seven: garnish and serve
Divide the pasta among 4 plates and garnish with Parmigiano-Reggiano (if using) and additional parsley.
recipe faqs:
Yes! Just use your favorite brown rice pasta (I love Jovial Foods).
Yes! You can use chicken broth (or vegetable broth if you want to keep it vegetarian-friendly). Be sure to taste and season with more lemon juice, salt, and pepper, if needed!
I can’t wait to see y’all cozied up with a big bowl of this Artichoke and Lemon Linguine. Comment below and let me know what you think!
looking for more spring-forward pasta recipes like this one? try these!
Creamy Goat Cheese Pasta with Asparagus and Peas
Artichoke and Lemon Linguine
Ingredients
- 8 ounces linguine
- 1/2 teaspoon kosher salt, plus more to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1/2 cup halved and thinly sliced shallot (from about 1 large shallot)
- 4 garlic cloves, minced
- 1 (14-ounce) can quartered artichoke hearts, drained
- 2 tablespoons drained capers
- zest of 1 lemon
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
- 1/3 cup roughly chopped fresh parsley, plus more for garnish
- grated Parmigiano-Reggiano, for serving (optional)
Instructions
- Bring a large pot of water to a boil. Add the pasta with plenty of salt (about 1 tablespoon) and stir. Cook until just shy of al dente, according to the package directions.
- Meanwhile, heat the oil and butter in a large deep skillet set over medium heat. Add the shallots and garlic and cook, stirring, being careful not to burn, until the shallot is tender, about 2 minutes.
- Add the artichokes, capers, lemon zest, and red pepper flakes and toss until the artichokes are well coated and slightly tender. Reduce the heat to low.
- Once the pasta is fully cooked, reserve 1 cup of the pasta water and set aside. Drain the pasta and set aside.
- Increase the heat to medium-high. Add the wine and cook, stirring, until reduced by half, about 2 minutes.
- Reduce the heat to medium and add the pasta, salt, pepper, and lemon juice and toss to coat. Once the pasta begins to absorb the sauce, add 2/3 cup of the pasta water and gently toss again to combine. Add the parsley and toss once more.
- Divide the pasta among 4 plates and garnish with Parmigiano-Reggiano (if using) and additional parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
I’m wondering if the “reserve 1 cup of the pasta water” in the instructions should be more since the instructions didn’t change along with the amount of ingredients for doubling or tripling the recipe? Then it says to divide it amongst four plates…
Sorry about that! Only the quantity of ingredients changes when you use that feature. But yes, you’d want to double (or triple) the amount of reserved pasta water, as well as the number of plates for serving.
Wonderful recipe!
I plan on using spaghetti squash next time.
Sounds great!
Really enjoyed this recipe, easy and delicious! Thank you.
Thanks for commenting, Susan!
Delicious! I used angel hair per husband’s request, and it was wonderful! Served with baked cod. Would also be great with chicken or shrimp!
This is a winner, for sure. I eyeball-doubled the recipe to feed a larger group and not a scrap was left. I used two cans of artichoke bottoms instead of artichoke hearts. I used a hand masher on about four or five of the bottoms and then chopped the rest. I will absolutely be making this again.
I have never left a recipe review before, but my husband and I have made this so many times now it would be wrong not too. This is our staple Saturday night dinner, yet also the thing we make for guests. We keep the ingredients on hands at all times, and it will be passed down to our kids. Easy to make, simple ingredients, decadent. A winner. Thank you Alex, we will be making this for a lifetime.
What a special review! So happy this will be a continued family staple for y’all. Thanks for sharing!
Ah-maz-ing!!! New go-to menu item. So so delicious. On it’s own is wonderful- I can also see adding shrimp or scallops as well. Cannot say enough about how much I love this recipe!
Would be so great with either of those!
I don’t even like capers and I LOVE this dish with them! This is a staple for my hubs and I who are vegetarian! Delish!
I finally made this recipe, and it was another hit, thank you, Alex..! This is easy and full of flavor, if you haven’t made this recipe yet, do it!
Thank you so much!