Ingredients for Artichoke Garlic Linguine
- 1 pound linguine
- 1 (14 ounce) can marinated artichoke hearts, drained
- 4-5 cloves garlic, minced
- Dried basil leaves (not used in this recipe)
- Dried oregano leaves (not used in this recipe)
- Dried thyme leaves (not used in this recipe)
- Roma tomatoes (not used in this recipe)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Artichoke Garlic Linguine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Artichoke Garlic Linguine
- Cook linguine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds), being careful not to burn.
- Add marinated artichoke hearts and cook for 2-3 minutes, stirring occasionally.
- Stir in cooked linguine, reserved pasta water, and lemon juice. Toss to combine.
- Season with salt and pepper to taste. Add red pepper flakes for extra heat (optional).
- If adding shrimp, add it to the skillet with the linguine and cook until pink and opaque (about 2-3 minutes).
- Serve immediately, garnished with fresh parsley (optional).
- Enjoy with a fresh salad and crusty bread!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
9g
Fat
0g
Carbs
11g
