Tender artichokes and lemon marry in a silky cream sauce over pasta, delivering a light, fresh meal.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Vegetables
02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 2 cups baby spinach (optional)
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - Zest of 1 lemon
07 - Juice of 1 lemon
→ Dairy & Cream
08 - 3/4 cup + 2 tbsp heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp unsalted butter
→ Seasonings
11 - 2 tbsp extra-virgin olive oil
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)
15 - Fresh basil or parsley, for garnish
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - In a large skillet over medium heat, warm the olive oil and butter. Add the shallot and garlic, cooking for 2 minutes until fragrant and softened.
03 - Add the artichoke hearts and cook for 3 minutes until lightly golden. Stir in lemon zest and spinach if using, cooking until spinach wilts.
04 - Pour in the heavy cream and bring to a gentle simmer. Reduce heat and stir in Parmesan cheese, lemon juice, salt, black pepper, and crushed red pepper flakes if desired.
05 - Add the drained pasta to the sauce, tossing thoroughly. Incorporate reserved pasta water gradually to achieve a smooth, silky texture.
06 - Plate immediately and garnish with fresh basil or parsley and additional Parmesan cheese if preferred.
