This will be a great side dish for cocktail meatballs. She makes them with he grape jelly recipe. Skip to primary navigation Skip to main content Skip to primary sidebar Facebook. All Recipes. Instant Pot. One Pot Meals.

Lunch Dinner 30 Minutes or Less Vegetarian Pasta. Jump to Recipe Video Print Rate. Table of Contents Toggle. View more View less. Pin this recipe for later! Flavor Explosion: The combination of fresh spinach, tangy artichoke hearts, and a creamy cheese sauce creates an incredibly flavorful dish.

Versatility: This Spinach Artichoke Pasta is not only a great standalone dish, but it can also be easily modified to accommodate any dietary needs or preferences. Want to add some protein? Toss in some grilled chicken or sautéed shrimp.

Need it gluten-free? Simply swap the regular penne for your favorite gluten-free alternative. The possibilities are endless.

How To Make Spinach Artichoke Pasta. Prep The Pasta. Build The Base. Creamy Goodness. Season And Simmer. Cheesy Finish. Serve It Up. Can I still make this dish?

Can I add some protein to this pasta dish? Can I make this dish ahead of time? Expert Tips Salt Your Pasta Water: Make sure to salt your pasta water generously.

Use Full-Fat Dairy Products: For the creamiest and most indulgent sauce, use full-fat cream cheese and milk. They lend a richer flavor and smoother texture to the sauce.

This ensures a smooth, velvety sauce without any lumps. Get ready to elevate your weeknight dinner with this creamy Spinach Artichoke Pasta. Made in a single pot and ready in less than 30 minutes , this dish brilliantly merges convenience with gourmet flavors.

Imagine perfectly cooked penne enrobed in a luscious cream cheese sauce, studded with vibrant spinach and tangy artichoke hearts. Each bite delivers a burst of flavor, making it an instant hit with the family. Cook Mode Prevent your screen from going dark. US Customary Metric. Instructions Start by cooking the pasta according to package instructions.

While the pasta is cooking, prepare the sauce. Add the olive oil to a large saucepan or Dutch oven and heat over medium heat.

Add the spinach and cook until wilted. Add the artichoke hearts and cook for another minute. Add the cream cheese and stir until melted and there are no lumps. Stir int he garlic powder, salt and pepper.

Add the milk and cook, stirring occasionally until it comes to a boil. Stir in the mozzarella cheese then add the pasta and mix until the pasta is evenly coated. Sprinkle with Parmesan cheese and serve while warm. Equipment 6 Quart Dutch Oven. Just adjust cooking times as needed.

Should you rinse canned artichokes? What is the marinade in marinated artichoke hearts? How long can this pasta be refrigerated for?

May be refrigerated for up to 4 days. How do I reheat this pasta? Reheat by stovetop or microwave in 30 second intervals.

Can I freeze lemon artichoke pasta? Looking for more easy pasta recipe ideas? Chicken Orzo Pasta Pumpkin Pasta Beef Chow Fun Tried this recipe and love it? Lemon Artichoke Pasta. Make this yummy and tasty lemon artichoke pasta in less than 30 minutes!

No ratings yet. Course: dinner, Lunch. Cuisine: American. Keyword: easy pasta recipe, lemon pasta. Prep Time: 5 minutes minutes. Cook Time: 10 minutes minutes. Servings: 4 Servings. Calories: kcal. Ingredients 12 oz Pappardelle Pasta may sub linguine or any large cut noodle 2 Garlic Cloves minced 2 tbs Lemon Zest 2 tbsp Olive Oil 1 Learn how your comment data is processed.

This has become a new favorite weeknight meal for us. Something I would usually expect to try at a nice restaurant, lovely flavor hitting all the right notes, definitely a keeper and a fabulous use of artichokes. Thank you for sharing your recipe.

This pasta with artichokes is unusual and very tasty. Thanks for the recipe. What a great recipe, and even better that it can be done with frozen artichokes! I usually buy them at the beginning of the month, and have the hardest time coming up with ideas on how to eat them.

Definitely going to try this! Skip to content This lemon artichoke pasta recipe is what summer dreams are made of. Prep Time: 10 minutes mins. Cook Time: 10 minutes mins. Total Time: 20 minutes mins. Instructions Artichoke Sauce Drain and rinse the artichoke hearts.

Add them to the bowl of a food processor together with the olive oil, the juice from 2 large lemons and a pinch of salt.

Process until creamy to your liking. Preheat a large skillet over medium heat with a drizzle of olive oil. Add the capers and grated garlic and cook about a minute or so until the garlic is fragrant. Take care not to burn it. Pour the blended artichoke sauce into the pan with the garlic and stir to combine well.

A fabulous way to make use of a can of artichoke hearts from the pantry besides just the classic spinach and artichoke dip , risotto or pizza Bianca topping. No meat, no dairy, the dish is best finished with a good sprinkling of thinly sliced basil chiffonade , mild onion chives, extra lemon wedges or a grating of dairy free parmesan.

Artichoke hearts, freshly squeezed lemon juice and olive oil are processed into a naturally creamy and lemony sauce that is mixed with lots of sautéed garlic and a sprinkling of capers. A naturally vegan, gluten free and dairy free sauce.

I happen to be really fond of a bronze drawn durum wheat semolina spaghettini here. The rougher texture helps the sauce adhere to it perfectly and provides the ideal thickness between capellini and spaghetti.

All things considered, many different pasta shapes will work here. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. This has become a new favorite weeknight meal for us. Something I would usually expect to try at a nice restaurant, lovely flavor hitting all the right notes, definitely a keeper and a fabulous use of artichokes.

Thank you for sharing your recipe. This pasta with artichokes is unusual and very tasty. Thanks for the recipe. What a great recipe, and even better that it can be done with frozen artichokes! I usually buy them at the beginning of the month, and have the hardest time coming up with ideas on how to eat them.

Definitely going to try this! Skip to content This lemon artichoke pasta recipe is what summer dreams are made of. Prep Time: 10 minutes mins. Cook Time: 10 minutes mins. Total Time: 20 minutes mins. Instructions Artichoke Sauce Drain and rinse the artichoke hearts.

Add them to the bowl of a food processor together with the olive oil, the juice from 2 large lemons and a pinch of salt. Process until creamy to your liking. Preheat a large skillet over medium heat with a drizzle of olive oil. Add the capers and grated garlic and cook about a minute or so until the garlic is fragrant.

Take care not to burn it. Pour the blended artichoke sauce into the pan with the garlic and stir to combine well. Taste and season with extra salt and freshly cracked black pepper.

Remove from heat. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources.

Develop and improve services. Use limited data to select content. List of Partners vendors. Recipes Side Dish Vegetables. Easy Artichoke Pasta. Submitted by SLW Trending Videos. Add Photo 9. Prep Time:. Jump to Nutrition Facts. Directions Bring a pot of salted water to a boil. I Made It Print.

Nutrition Facts per serving Calories 36g Fat 56g Carbs 13g Protein. Add Your Photo. Photos of Easy Artichoke Pasta 01 of Photo by Allrecipes Member. Photo by VC Girls. Photo by Barbara. Photo by Andrea Myli. Photo by Teresa Medeiros. Photo by PAMELA D. aPROpos of nothing.

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Season to taste, portion the pasta into bowls, and garnish it with pine nuts, fresh mint, and, if you like, some pecorino cheese. It would pair nicely with any of these salad recipes:.

Notify me of follow-up comments via e-mail. I absolutely love the flavors in this and would make it again. This really does taste like restaurant food for very little effort.

I used tinned artichoke, lentil pasta, ghee. I made this last night. Only alterations: I used dried parsley, about a third of the red pepper flakes, used jarred artichokes, and vegan butter. Holy moly it was amazing!!

It tasted like something out of a restaurant and was SO EASY to make!!! I will definitely be making this again. The likelihood of finding baby artichokes in our tiny mountain town is nonexistent, so I used canned whole artichokes, halved them, and followed the instructions for roasting them.

Hello, I wanted to ask if you think it would still taste ok if it was canned artichokes? At least until mid summer! Drain them and slice them in half or quarters , and just toss them with the hot pasta and the sauce so that they warm through.

I made this using marinated artichokes. It was delicious! Remove the spinach from the pot set it aside on a plate and melt a little more butter in the pot. Increase the heat to high. And throw them into the pot.

Stir them around for a couple of minutes, just to get as much color on them as you can…. Then remove them from the heat and set aside on a plate. Reduce the heat to low and add a little more butter to the pan and notice all that awesome flavor on the sides.

Sprinkle in a little bit of flour…. And whisk it all together to combine. And pepper, then whisk the white sauce and let it cook until it starts to thicken, about 2 to 4 minutes or so.

Add a good amount of Parmesan…. And the grated Mozzarella or Monterey Jack. Stir it around until the cheese melts, and if it seems overly thick, splash in a little chicken broth until it gets to the consistency you want.

And add some cayenne pepper for a nice kick. Oh dear mercy goodness lawsie mercy me. I could just stick a fork in the pot, polish off all the artichokes, and call it a day. For there is much left to do. Add the drained pasta to the pot….

And stir it in with the artichokes. Then add in the lusciously delicious garlic buttery spinach. And gently fold it in. Sprinkle in some crushed red pepper and stir it a bit…. Then pour it into a serving bowl.

For a nice crunchy texture, sprinkle the top with a bunch of seasoned breadcrumbs! You know what? Plus, I was ravenous. I wanted to eat, man. And guess what? Might add a little richness and creaminess, but it had plenty of that going for it.

It was so unbelievably good. Enjoy this, guys! Make it for friends sometime. Whether or not you consider that a good thing is outside the scope of my expertise. Homemade Pasta. This Pierogi and Meatball Skillet Is So Comforting.

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What a great recipe, and even better that it can be done with frozen artichokes! I usually buy them at the beginning of the month, and have the hardest time coming up with ideas on how to eat them. Definitely going to try this!

Skip to content This lemon artichoke pasta recipe is what summer dreams are made of. Prep Time: 10 minutes mins. Cook Time: 10 minutes mins. Total Time: 20 minutes mins.

Instructions Artichoke Sauce Drain and rinse the artichoke hearts. Add them to the bowl of a food processor together with the olive oil, the juice from 2 large lemons and a pinch of salt. Process until creamy to your liking.

Preheat a large skillet over medium heat with a drizzle of olive oil. Add the capers and grated garlic and cook about a minute or so until the garlic is fragrant. Take care not to burn it. Pour the blended artichoke sauce into the pan with the garlic and stir to combine well.

Taste and season with extra salt and freshly cracked black pepper. Remove from heat. Cook the Pasta Meanwhile bring a pot of water to a boil. Season with a large pinch of salt and add the noodles.

Cook your pasta until al dente following the package directions. Using a pair of kitchen tongs transfer the pasta straight into the pan with the artichoke sauce. Add a little bit of the pasta cooking water to stretch out the sauce if needed. Taste as you go and adjust seasonings.

Serve promptly garnished with chopped onion chives, thinly sliced basil and extra lemon wedges. Notes Artichoke Pasta Sauce - Artichoke hearts, freshly squeezed lemon juice and olive oil are processed into a naturally creamy and lemony sauce that is mixed with lots of sautéed garlic and a sprinkling of capers.

Freshly steamed, frozen or canned artichokes can be used interchangeably here so use whatever you've got. The Pasta - I happen to be really fond of a bronze drawn durum wheat semolina spaghettini here. The rougher texture helps the sauce adhere to it perfectly and lends the ideal thickness between capellini and spaghetti.

Bronze drawn bucatini or linguine offer a toothsome bite, short shape pasta like chewy orecchiette "little ears", conchiglie "shells", lumache rigate "snails" can be used to turn this into a pasta salad. Calories: kcal Carbohydrates: g Protein: 18 g Fat: 23 g Saturated Fat: 3 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 16 g Sodium: mg Potassium: mg Fiber: 10 g Sugar: 7 g Vitamin A: 29 IU Vitamin C: 60 mg Calcium: 67 mg Iron: 2 mg.

Course: Entree. Cuisine: Italian. Roasted them w oil and salt separate from the artichokes for min. checking and moving them. It was so elegant and added that umami depth of flavor also threw in some caperers.

I love the notes you guys, I get such good tips. Loved it. Indeed, a keeper. This was a big hit and definitely will go into our regular rotation. Made as directed and added parsley along with the basil, and topped it with toasted garlic and Parmesan panko breadcrumbs thanks, Missy!

Think it would be delicious with red pepper flakes for a kick, and maybe even capers for a little briny action. Will be fun to experiment with different variations! Loved this dish as described. Only note is you really need to grate cheese fine, I didn't and it didn't incorportate well.

Great meal. Since the recipe calls for adding oil to the artichokes before roasting, I'd try draining but not rinsing the artichokes. That said, I've made pasta with artichokes in oil not this recipe, just kind of winging it - added browned Italian sausage and some other things and it was delicious.

I kept lemon juice amount the same cuz I love that. So I thickened with nonfat Greek yogurt and it was outstanding. The yogurt also served to increase protein, as did a few walnuts tossed atop this on the dinner plate.

Someone suggested pine nuts- another good idea. Oh - and double the artichoke hearts!! And I love lemon! Made as directed and LOVED it. Definitely a keeper - only variation was that I used sage instead of basil. Nothing against basil, but I love sage and artichokes.

Will make again and again and try the basil next time. This was easy and tasty. Used marinated artichokes and wish we had added toasted bread crumbs at the end. We both loved it. Tonite I added a few crushed up roasted hazelnuts on top. A tasty addition!

I also added a can of white beans to roast with the artichokes, which added a healthier breadcrumb-like crunch. I also added some fresh thyme along with the basil, which added some depth.

Had this in my recipe box for a long time, but figured after a long weekend of BBQ, this would be a nice change. And it was…light, easy, and delicious! This is lovely and I will continue to fiddle with it. Used 3 cans of artichokes took longer than 30 min to cook and added some garlic butter toasted panko to the top, which I felt it needed for texture.

As others note, the picture provided makes it look way more artichokey, but even with the three cans it felt a bit shy. Hand micro planing 6oz of Parmesan is a good bit of work, but I will definitely make it again.

Maybe with a dash of miso? Adore the recipe, the roasting aspect of the artichokes, and my chance to make this a vegan entree' with vegan butter and Parmesan.

Growing basil that's added makes everything sing. I agreed with another raider that the pasta the vegetable ratio was heavy on the pasta side. So I added some broccoli with the artichoke hearts, and it turned out great. Total Time 40 minutes.

Save Log in or sign up to save this recipe. As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. Print Options. Ingredients Yield: 6 servings.

Add to Your Grocery List. Powered by. Preparation Step 1. Heat oven to degrees. Line a baking sheet with parchment paper. Ratings 4 out of 5. Your rating. Have you cooked this?

Mark as Cooked Log in or sign up to mark this recipe as cooked. Private Notes Leave a Private Note on this recipe and see it here. Add Note. Public Private. All Notes 0 Private 0. Is this helpful? How long and at what temp did you air fry the artichoke hearts?

it was delicious. I would double the artichokes for our taste. Used marinated artichokes and wish we had added toasted bread crumbs at the end Is this helpful? Followed recipe.

Delicious and a joy to eat. Is this good at room temperature made a couple hours in advance of serving? Recipe Tags Pastas Artichoke Heart Lemon Zest Parmesan Dinner Lunch Main Course.

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