Creamy Artichoke and Asiago Pasta
Elevate your weeknight dinners with this luxurious Creamy Artichoke and Asiago Pasta, a dish that celebrates indulgent flavors and effortless preparation. Tender pasta—your choice of fettuccine or penne—is coated in a velvety, garlic-infused cream sauce infused with the tangy richness of Asiago cheese. Marinated artichoke hearts add a burst of briny, savory goodness, perfectly complemented by a touch of bright lemon juice and fresh parsley for a vibrant finish. Ready in just 35 minutes, this pasta dish is ideal for busy nights when you crave something comforting yet gourmet. Serve it with a crisp green salad or warm, crusty bread, and watch it become a family favorite. Keywords: creamy pasta recipe, artichoke pasta, easy dinner ideas, Asiago cheese recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Pasta (fettuccine or penne)
- 1 jar (12 oz) Marinated artichoke hearts
- 2 tbsp Unsalted butter
- 3 count Garlic cloves (minced)
- 1.5 cups Heavy cream
- 1.25 cups Asiago cheese (grated)
- 1 tbsp Lemon juice
- 0.25 cup Fresh parsley (chopped)
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
Drain the marinated artichoke hearts and pat them dry with a paper towel. Roughly chop into bite-sized pieces.
In a large skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the heavy cream and bring it to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the cream thickens slightly.
Add the grated Asiago cheese a little at a time, stirring well after each addition, until fully melted and incorporated. Reduce heat to low.
Mix in the chopped artichoke hearts, lemon juice, salt, and black pepper. Stir to combine and let cook for 2-3 minutes to heat through.
Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is achieved.
Remove from heat and garnish with fresh parsley. Serve immediately with additional grated Asiago cheese on top if desired.
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 7.6 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1291 mg | 99% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
