Go Back
Easy Weeknight Pasta with Artichoke Sauce. photo
Print Recipe Save it for later

Weeknight Pasta with Artichoke Sauce.

This Weeknight Pasta with Artichoke Sauce is quick, creamy, and bursting with bright, tangy flavors—a perfect easy dinner for busy evenings!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: Easy, Quick, Vegetarian, Weeknight
Servings: 4 servings

Ingredients

  • 1 can (14 ounce) artichoke hearts drained
  • 0.5 cup freshly grated parmesan cheese
  • 1 lemon zest freshly grated and juiced
  • 4 cloves garlic minced
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 8 ounces spaghetti or bucatini cooked
  • 0.5 cup reserved starchy pasta water
  • 0.25 cup chopped fresh parsley for topping

Instructions

  • Begin by bringing a large pot of salted water to a boil. Add 8 ounces of spaghetti or bucatini and cook according to package instructions until al dente. Reserve ½ cup of the starchy pasta water before draining the pasta in a colander. Set aside.
  • In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn!
  • Stir in the drained artichoke hearts, using a spoon to break them up slightly as they cook. Allow them to sauté for 3-4 minutes, letting their flavors meld with the garlic.
  • Add the freshly grated lemon zest and juice to the skillet, followed by the salt and pepper. Stir to combine, then gradually add the reserved starchy pasta water until the sauce reaches your desired consistency.
  • Add the cooked spaghetti or bucatini to the skillet with the artichoke sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a little more reserved pasta water to loosen it.
  • Remove the skillet from heat and stir in ½ cup of freshly grated parmesan cheese until melted and incorporated. Taste and adjust seasoning if necessary.
  • Plate the pasta and top with additional parmesan cheese and chopped fresh parsley for garnish. Enjoy your delicious Weeknight Pasta with Artichoke Sauce while it's warm!

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Wooden spoon or spatula
  • Zester or grater
  • Measuring Cups and Spoons

Notes

  • Reserve pasta water carefully; it helps create a silky, creamy sauce.
  • Customize by adding spinach or kale in the last minute of cooking for extra nutrition.
  • Substitute parmesan with nutritional yeast for a vegan or dairy-free version.
  • Use gluten-free pasta to accommodate gluten sensitivities.
  • Leftover sauce can be stored in the fridge for up to 3 days; reheat with a splash of pasta water.