Best Artichoke Lemon Parmesan Pasta Recipes
ARTICHOKE & LEMON PASTA
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
ARTICHOKE, LEMON & PARMESAN PASTA
Make and share this Artichoke, Lemon & Parmesan Pasta recipe from Food.com.
Provided by English_Rose
Categories Spaghetti
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions.
- Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix.
- Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.
ARTICHOKE, ANCHOVY AND LEMON PASTA
This recipe is a love letter to one of my favorite restaurants in Brooklyn. The chef does a play on pasta c'anciuova e muddica atturrata, which is Sicilian-style pasta with anchovies and toasted breadcrumbs, but he adds fish sauce for an intense umami boost. I first made this dish during the summer, when I crave pasta al limone, so this recipe became a hybrid of the two. The addition of the artichokes helps brighten it up even more.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta.
- For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
- For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
- Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
- Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
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Artichoke lemon parmesan pasta recipe is a delicious and flavorful meal that is perfect for a family dinner or a weekend night in. This pasta recipe is a popular choice for vegetarians and individuals who are looking for a healthier option to satisfy their cravings. The combination of ingredients used in this recipe is not only delicious, but also packed with all the essential nutrients required for a healthy lifestyle.
Ingredients
The artichoke lemon parmesan pasta recipe requires a combination of fresh, flavorful, and healthy ingredients. These ingredients include but are not limited to the following:- Pasta of your choice
- Fresh artichokes
- Lemon
- Butter
- Minced garlic
- Heavy cream
- Parmesan cheese
- Salt and pepper
Preparation
The preparation of the artichoke lemon parmesan pasta recipe is straightforward and requires no specialized skills. The following steps are necessary for the perfect outcome:- Boil pasta: Begin by boiling your preferred pasta according to the instructions on the packet. You should ensure that you do not overcook the pasta tips and drain off any excess water once it is boiled.
- Clean and prepare the artichokes: Start by cleaning and preparing the artichokes. Cut off the tips and remove any stems. Retain the crown, and chop the artichokes into small pieces.
- Lemon: Extract the juice of one lemon into a bowl.
- Sauce: In a large frying pan over medium heat, melt butter and add minced garlic. Cook the garlic until it turns golden brown. Add the heavy cream, parmesan cheese, and a pinch of salt and pepper to the pan. Turn up the heat to medium-high, stir until smooth, and then add the artichokes. Cook the sauce for 5-6 mins until the artichokes soften.
- Add the cooked pasta to the sauce, and mix well to coat the pasta with the sauce. Add lemon juice and stir until all coated. Cook for 1-2 mins more and serve hot.
Health benefits
The artichoke lemon parmesan pasta recipe is a healthy and delicious meal choice. The ingredients used contain several health benefits, ensuring that you are eating a well-balanced and nutritious meal. Here are some of the health benefits of the main ingredients in the recipe:- Artichokes: Artichokes are a rich source of antioxidants, vitamins and minerals. They are known to reduce cholesterol levels, prevent heart diseases and aid digestion.
- Lemons: Lemons are rich in vitamin c which helps to boost the immune system. They also promote hydration, treat kidney stones and may have anti-inflammatory effects.
- Parmesan cheese: Although high in calories and fat, Parmesan cheese contains essential nutrients such as calcium and vitamin A. It also contributes to building strong bones and muscle.
- Garlic: Garlic has many health benefits, including reducing cholesterol and blood pressure, aiding digestion and boosting your immune system.
- Heavy cream: Heavy cream has a high-fat content, making it a good source of energy. It also contains vitamins A and D as well as calcium.