Description
Artichoke pasta is creamy, herb-kissed, and full of Mediterranean charm. Tender pasta and artichoke hearts pair beautifully with parmesan for a dish that’s both light and flavorful.
Ingredients
Scale
Main Ingredients:
- 200 grams (7.05 ounces) dried pasta
- 2 violet artichokes, sliced (or jarred)
- 50 milliliters (1.69 fluid ounces) white wine
Aromatics and Herbs:
- 2 garlic cloves, crushed
- 1 shallot, sliced
- 1 red chilli, diced
- 1 small bunch parsley, chopped
- 2 lemons, juice and zest
Finishing Ingredients:
- 25 grams (0.88 ounces) butter
- Salt and pepper
- Parmesan, to serve
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta until perfectly tender with a slight bite, approximately 8-10 minutes.
- Simultaneously, melt butter in a spacious skillet over medium heat and gently sauté artichokes, minced garlic, and finely chopped shallots until they become translucent and fragrant.
- Pour white wine into the skillet and allow the liquid to reduce, intensifying the flavors and creating a rich, aromatic base for the sauce.
- Stir in red chili flakes, then add freshly squeezed lemon juice and lemon zest for a bright citrus lift.
- Incorporate chopped fresh parsley, stirring to distribute the herbs evenly throughout the skillet.
- Add the drained pasta to the skillet and toss with the artichoke mixture. Use a splash of the reserved pasta water to help the sauce coat the pasta evenly.
- Toss the pasta thoroughly, ensuring every piece is coated with the aromatic blend of artichokes, herbs, and seasonings.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Plate the pasta and generously shower with freshly grated Parmesan cheese, serving immediately while hot and fragrant.
Notes
- Use marinated artichoke hearts for extra depth of flavor and a Mediterranean touch.
- Adjust pasta water quantity carefully; start with a small splash to control sauce consistency and prevent wateriness.
- Toast chilli flakes briefly in butter before adding other ingredients to release deeper, more robust spice notes.
- Pick fresh parsley with bright green leaves for the best flavor and a fresh pop of color.
- Prep Time: 5 mins
- Cook Time: 23 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 80 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 35 mg