Pasta with Artichokes in a Buttery Garlic and Olive Oil Sauce
Brighten up your weeknight dinner routine with this delectable Pasta with Artichokes in a Buttery Garlic and Olive Oil Sauce. Featuring tender artichoke hearts, fragrant minced garlic, and a luscious blend of butter and extra virgin olive oil, this dish is a perfect balance of rich and zesty flavors. A hint of lemon zest and juice adds a refreshing tang, while fresh parsley provides a vibrant finish. Tossed with your favorite pasta and optionally topped with grated Parmesan, this meal is as quick as it is satisfying, ready in just 30 minutes. Its simple yet elegant combination of ingredients makes it an ideal choice for entertaining or a cozy family meal. Whether you're searching for an easy pasta recipe, a meatless main dish, or new ways to enjoy artichokes, this recipe will become your go-to favorite!
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, fettuccine, or linguine)
- 14 oz Artichoke hearts (canned or jarred, drained)
- 4 tbsp Unsalted butter
- 3 tbsp Extra virgin olive oil
- 4 Garlic cloves, minced
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Grated Parmesan (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside. Reserve 1/2 cup of the pasta cooking water.
While the pasta cooks, slice the artichoke hearts into halves or quarters, depending on size, and set them aside.
In a large skillet, melt the butter over medium heat. Add the olive oil and stir to combine.
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant but not browned.
Stir in the artichoke hearts and cook for 3-4 minutes, gently stirring to coat them in the butter and garlic mixture.
Add the lemon zest, lemon juice, salt, and black pepper. Stir to combine and cook for another 1-2 minutes.
Lower the heat to medium-low and add the drained pasta to the skillet, tossing gently to coat the pasta in the sauce.
If the sauce appears too dry, gradually add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Stir in the chopped parsley and cook for an additional minute to combine all the flavors.
Serve immediately, garnished with grated Parmesan if desired.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 6.8 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1060 mg | 23% | |
*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.
