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Some days you just need a simple cozy pasta dinner with limited 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 meal quickly, I always turn to simple meatless pasta dinners like this recipe. With a few pantry ingredients plus fresh staples I usually always have in my fridge, I created this Artichoke and Lemon Linguine with those needs in mind.
With a butter sauce base that is first flavored with shallot and garlic, you then cook down your artichokes, capers, red pepper flakes, and lemon zest for the perfect brightness that is increased even more with a bit of white wine and lemon juice! Once the pasta is added with a little bit of pasta water, you get the perfect sauce that coats the pasta and artichokes wonderfully. Serve with fresh parsley and grated parmesan, and you’ll have a bowl of pasta you cannot get enough of.
Also, let’s talk about canned artichokes for a minute. These need to be a pantry staple for everyone if they are not already in yours! So great in pasta dishes like this plus quick salads and sheet pan dinners, I try to always keep these on hand.
I can’t wait to see y’all cozied up with a big bowl of this Artichoke and Lemon Linguine!
Artichoke and Lemon Linguine
- 8 ounces linguine sub brown rice pasta for gluten-free
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- ½ cup halved and thinly sliced shallot about 1 large shallot
- 4 garlic cloves minced
- One 14-ounce can quartered artichoke hearts drained
- 2 tablespoons drained capers
- Zest of 1 lemon
- ½ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice about 1 lemon
- ⅓ cup loosely chopped fresh parsley plus more for garnish
- Grated Parmigiano-Reggiano for serving, omit for dairy free
- Bring a large pot of water to a boil. Add the pasta with plenty of salt (about 1 tablespoon) and stir. Cook according to the package directions.
- While the pasta is cooking, in a large deep skillet over medium heat, add the oil and butter. Once the butter is melted, add the shallot and garlic and cook, stirring, being careful not to burn, until the shallot is tender.
- Add the artichokes, capers, lemon zest, and red pepper flakes and toss until the artichokes are well coated and slightly tender. Reduce heat to low while your pasta finishes.
- Once your pasta is complete, reserve 1 cup of the pasta water and set aside. Drain the pasta and set aside.
- Increase heat to medium-high, add wine and cook, stirring, until reduced by half, about 2 minutes.
- Reduce heat to medium and add the pasta, salt, pepper and lemon juice and toss to coat in the white wine mixture. Once the pasta begins to absorb the sauce, add ⅔ 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 information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.