Description
This creamy, flavorful Pasta with Artichoke Sauce is a simple yet elegant dish that combines tender artichoke hearts, garlic, Parmesan, and olive oil into a silky sauce. It’s light yet satisfying, perfect for a quick weeknight dinner or a special occasion. Serve it with crusty bread and a side salad for a complete meal!
Ingredients
Scale
For the Pasta:
- 12 oz (340g) pasta (spaghetti, fettuccine, or penne)
- Salted water (for boiling the pasta)
For the Artichoke Sauce:
- 1 can (14 oz) or jar (12–16 oz) artichoke hearts (drained and roughly chopped)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup vegetable or chicken broth (or pasta water for extra silkiness)
- 1/2 cup heavy cream (or Greek yogurt for a lighter version)
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice (for brightness)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/4 cup fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
Step 2: Make the Artichoke Sauce
- Heat olive oil in a large skillet over medium heat.
- Sauté garlic for 30 seconds, until fragrant.
- Add chopped artichoke hearts and cook for 2 minutes, stirring occasionally.
- Pour in broth (or pasta water) and let simmer for 2 minutes.
- Stir in heavy cream, Parmesan, lemon juice, salt, pepper, and red pepper flakes.
- Simmer for 3-4 minutes, stirring occasionally, until thickened.
Step 3: Toss & Serve
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- If needed, add a splash of reserved pasta water to loosen the sauce.
- Garnish with fresh parsley or basil and serve warm!
Serving Suggestions
- With protein: Add grilled chicken, shrimp, or salmon for a heartier meal.
- With veggies: Toss in spinach, cherry tomatoes, or mushrooms for extra flavor.
- With bread: Serve with garlic bread or toasted ciabatta to scoop up the sauce.
Notes
- Make it vegan: Use coconut cream or cashew cream instead of heavy cream, and nutritional yeast instead of Parmesan.
- More texture? Blend half the artichoke sauce for a smoother consistency while leaving some chunks.
- Extra cheesy? Add more Parmesan or a sprinkle of feta before serving.
- Gluten-free? Use gluten-free pasta or zucchini noodles (zoodles).