Ingredients for Artichoke Lemon Parmesan Pasta
- 1 pound spaghetti
- Marinated Artichoke Hearts
- 1 lemon (zest and juice)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Basil
- 2 tablespoons olive oil
- Salt And Pepper
How to Make Artichoke Lemon Parmesan Pasta
- Cook 1 pound spaghetti according to package directions. Reserve 2 tablespoons of pasta cooking water before draining.
- While pasta cooks, prepare the sauce: In a large bowl, combine 1 (14 ounce) can artichoke hearts (drained and quartered), 1/4 cup grated Parmesan cheese, 2 tablespoons olive oil, the zest and juice of 1 lemon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the drained spaghetti to the bowl with the artichoke mixture. Toss to combine, adding a tablespoon or two of the reserved pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
7g
Fat
18g
Carbs
21g