Artichoke and Lemon Linguine
Servings: 4
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
Calories: 379kcal | Carbohydrates: 51g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 464mg | Potassium: 308mg | Fiber: 3g | Sugar: 4g | Vitamin A: 680IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg