Print
lemon cream sauce for pasta

Lemon Spaghetti with Artichokes

A fresh, flavorful and filling Lemon Spaghetti with lightly fried artichokes and gremolata for a deliciously craveable spring and summer dish!
Course Main Course
Cuisine Italian
Keyword easy dinner, entertaining, mothers day, pasta, spring, summer, vegetarian
Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes
Servings 5
Author Julie Blanner

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

  1. Bring a pot of salted water to a boil and prepare spaghetti al dente.
  2. Combine zest, pine nuts, garlic and parsley in a bowl. Set aside.
  3. 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.

  4. Add cream to pan and reduce for 7 minutes. Stir in lemon and butter. Toss in drained pasta.
  5. 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.