Save Last spring, my neighbor brought over a bag of artichokes from her garden and challenged me to use them before they turned. I'd always been intimidated by artichokes, but desperation led to this pasta, and now I keep canned artichokes in the pantry just for this recipe. The way the lemon cuts through the cream still feels like a small revelation every time I make it.
I made this for a Tuesday night dinner when friends dropped by unexpectedly, and one of them literally licked her plate. She asked for the recipe before she even finished her wine, which is always the good sign. Now it is my go-to when I want to impress without actually trying that hard.
Ingredients
- Fettuccine or linguine (350 g/12 oz): Long noodles catch the cream sauce beautifully, though penne works in a pinch
- Artichoke hearts (400 g/14 oz can): Buy the marinated ones for extra depth, or stick with water-packed for a cleaner taste
- Baby spinach (2 cups, optional): Wilts into the sauce and makes you feel slightly virtuous about all that cream
- Garlic (2 cloves): Dont be shy with it, garlic forms the flavor foundation
- Shallot (1 small): Milder than onion and adds a subtle sweetness that balances the lemon
- Lemon (1 whole): Both zest and juice are non-negotiable here for that bright, fresh punch
- Heavy cream (200 ml/3/4 cup + 2 tbsp): Creates that luxurious silky texture that coats every strand of pasta
- Parmesan (60 g/1/2 cup): freshly grated makes a massive difference in how smoothly it melts into the sauce
- Butter (2 tbsp): Adds richness and helps carry the garlic and shallot flavors
- Extra-virgin olive oil (2 tbsp): Use the good stuff, you can taste it in the final dish
- Salt, pepper, red pepper flakes: 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes if you like gentle heat
- Fresh basil or parsley: Adds a pop of color and freshness at the end
Instructions
- Get your pasta water going first:
- Boil a large pot of salted water and cook the pasta until al dente, then scoop out 1/2 cup of the cooking water before draining
- Build your flavor base while pasta cooks:
- Heat olive oil and butter in a large skillet over medium heat, then sauté the shallot and garlic for about 2 minutes until soft and fragrant but not browned
- Add the artichokes and aromatics:
- Stir in the artichoke hearts and cook for 3 minutes until they start to turn golden, then add the lemon zest and spinach if you're using it
- Create the silky cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer, then reduce heat and stir in the Parmesan, lemon juice, salt, pepper, and red pepper flakes until everything melts together
- Toss it all together:
- Add the cooked pasta to the skillet and toss everything together, adding that reserved pasta water a little at a time until the sauce coats each strand perfectly
Save This became my anniversary dinner tradition after the year we were too broke to go out. We ate it on the floor of our first apartment with a bottle of cheap wine, and honestly, it was more romantic than any restaurant meal we have had since. Sometimes I think the best memories happen in the kitchen.
Making It Your Own
I have discovered that this sauce is incredibly forgiving. Swap the artichokes for sun-dried tomatoes, or add peas for sweetness and color. Once I threw in some roasted asparagus stems because that is what I had, and it was fantastic.
Worth Knowing
The cream sauce thickens quickly as it cools, so if you are reheating leftovers, splash in a little more cream or pasta water to bring it back to life. This pasta does not love sitting around, which is just another reason to invite people over.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness beautifully. A simple green salad with a sharp vinaigrette balances the creamy sauce. Crusty bread is non-negotiable for wiping the plate clean.
- Start the pasta before you begin the sauce so everything finishes together
- Keep the cream moving in the pan once you add it
- Grate your own Parmesan, the pre-grated stuff has anti-caking agents that make the sauce grainy
Save Some recipes are just right, and this one landed on the first try. I hope it finds its way into your regular rotation too.
Questions & Answers
- → What type of pasta works best?
Fettuccine or linguine are ideal as their flat shape holds the creamy sauce well, ensuring each bite is flavorful.
- → Can I substitute fresh artichokes?
Yes, but they require more prep time. Canned artichoke hearts are convenient and tender, making them perfect for this dish.
- → Is there a way to make it vegan?
Use plant-based cream and cheese alternatives, and replace butter with olive oil to keep it creamy and flavorful.
- → How can I add protein to this dish?
Cooked chicken or shrimp blend nicely without overpowering the delicate flavors, providing a protein boost.
- → What herbs complement this dish best?
Fresh basil or parsley add vibrant color and a subtle herbaceous note that enhances the lemon and artichoke flavors.
- → How to adjust the sauce consistency?
Reserved pasta water can be added gradually to loosen the sauce, achieving a silky coating that clings to the pasta perfectly.