Lemon Spaghetti with Artichokes is a fresh and flavorful spring and summer infused pasta that’s full of flavor.
So much changes around here as the weather does. The trees are in bloom, bulbs are popping up everywhere I look, I’m actually cleaning again and prefer a chardonnay to a cab. It must be spring!
After months of gloom, we enjoyed a beautiful day filled with sunshine, which is exactly how I’d describe this lemon cream sauce tossed with spaghetti and lightly fried artichokes! It’s a ray of light and fresh flavors all wrapped up into one pretty dish.
Lemon Spaghetti is the perfect transition from winter to spring. It’s a vegetarian dish that leaves you feeling fulfilled and your taste buds delighted!
One of the many things I love about making pasta is how everyone in our family pitches in. Chris zested the lemon, Adalyn crushed the pine nuts, the littles topped it with gremolata. All of this in less than 20 minutes from start to finish, which is perfect for their short attention spans.
To be honest, I rarely fry, but these fried artichokes are worth a little smoke and splatter! I can eat them like candy. The next time we make this dish we’re going to fry a few extras to save for our salads for the week!
If you haven’t noticed, I love inspired Italian. While I enjoy the occasional carbonara, vodka sauce or bolognese, {all winter favorites}, I also crave inspired Italian dishes like Cacio e Pepe and this Lemon Spaghetti with Fried Artichokes. Who doesn’t love lemon butter pasta?
What I’ve noticed from my favorite inspired Italian restaurants is they often top dishes with a gremolata which is an accompaniment often including garlic, parsley and citrus. This gremolata is made from garlic, fresh parsley, lemon zest and crushed pine nuts, something I never dreamed the girls would eat, let alone enjoy. They, like me, wanted extra gremolata!
The Best Lemon Cream Sauce for Pasta {and lots of other good stuff, too!}:
Lemon Spaghetti with Artichokes
Ingredients
- 1 lb spaghetti
- 1 lemon zested and juiced
- 1/8 c pine nuts crushed
- 2 tsp minced garlic
- 4 Tbsp fresh parsley minced
- 1/8-1/4 c olive oil
- 1 can quartered artichoke hearts drained
- 3/4 c cream
- 2 Tbsp butter
Instructions
- Bring a pot of salted water to a boil and prepare spaghetti al dente.
- Combine zest, pine nuts, garlic and parsley in a bowl. Set aside.
Meanwhile, in a medium saucepan, pour 1/8-1/4 c of olive oil {just enough to cover the pan well} over medium heat. Once it starts to smoke or pop, add artichokes face down until brown, about 3 minutes, using a spatula to ensure they don't stick if necessary. Flip and fry opposite side 1 minute.
- Add cream to pan and reduce for 7 minutes. Stir in lemon and butter. Toss in drained pasta.
- Garnish with gremolata {parsley mix}.
Recipe Notes
Gremolata is an accompaniment often including garlic, parsley and citrus. This gremolata is made from garlic, fresh parsley, lemon zest and crushed pine nuts.
If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
