Fusilli with Artichokes
Bursting with Mediterranean flavors, this Fusilli with Artichokes recipe is a quick and flavorful pasta dish that’s perfect for weeknight dinners or casual entertaining. Featuring tender fusilli pasta tossed with marinated artichoke hearts, fragrant garlic, zesty lemon, and a touch of red pepper flakes for subtle heat, this recipe delivers a delightful combination of bright and savory notes. Finished with Parmesan cheese and fresh herbs like parsley and basil, it’s a simple yet elegant dish that can be on your table in just 35 minutes. Whether you’re a fan of vegetarian recipes or just love easy pasta dishes, this one is sure to become a favorite. Serve it with a crisp green salad and a glass of white wine for a complete Mediterranean-inspired meal!
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 300 grams artichoke hearts (marinated or canned)
- 3 tablespoons extra virgin olive oil
- 3 pieces garlic cloves
- 1 piece lemon (zested and juiced)
- 50 grams Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh basil leaves (chopped)
- 0.5 teaspoons red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
While the pasta is cooking, chop the artichoke hearts into bite-sized pieces and set aside. Mince the garlic cloves.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the chopped artichoke hearts to the skillet and cook for 3-4 minutes, stirring occasionally, until they are slightly golden and heated through.
Stir in the red pepper flakes, lemon zest, and lemon juice. Season with salt and black pepper to taste.
Add the cooked fusilli to the skillet and toss to combine with the artichoke mixture. If the pasta seems dry, gradually add the reserved pasta cooking water, a few tablespoons at a time, until the desired consistency is achieved.
Sprinkle the grated Parmesan cheese, chopped parsley, and basil over the pasta. Toss well to evenly coat.
Taste and adjust seasoning if necessary. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of parsley if desired.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4079 mg | 177% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 11.3 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1413 mg | 30% | |
*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.
