Artichoke Pasta
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
555 kcal
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Course
Main Course, Dinner
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Cuisine
American
Artichoke Pasta
Description
Artichoke Pasta brings together linguine with a flavorful sauce built from garlic sautéed in olive oil, followed by a reduction of white wine, chicken broth, and lemon juice. Marinated artichoke hearts contribute a tangy, savory bite to the creamy sauce made rich with heavy cream and Parmesan cheese. A cornstarch slurry helps achieve a slight thickness to coat the pasta evenly. Fresh spinach leaves may be stirred in towards the end for added texture and color.
The sauce preparation occurs in a large skillet to allow proper reduction and thickening. The reserved pasta water is used to adjust the sauce's consistency, ensuring it clings well to the noodles. Seasoning with salt and pepper balances the flavors, while a final garnish of Parmesan and herbs provides freshness and presentation appeal.
This dish serves well as a side or a lighter main course. It pairs nicely with grilled shrimp or chicken if a protein accompaniment is desired.
Tips from the notes include using a large 12-inch skillet to cook the sauce properly and preferring marinated artichokes for flavor enhancement. Adjusting sauce thickness is possible with additional cornstarch or pasta water as needed. Leftovers store up to four days refrigerated in an airtight container.
Ingredients
- 8 ounces linguine pappardelle, or other long pasta, reserve ½ cup pasta water
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¾ cup white wine
- ⅓ cup chicken broth
- 2 teaspoons lemon juice fresh
- 12 ounces artichoke hearts drained and coarsely chopped, marinated
- ¾ cup heavy whipping cream
- ¼ cup Parmesan Cheese shredded
- 1 teaspoon cornstarch
- 1 cup spinach packed, optional, fresh
Optional Garnish
- Parmesan Cheese shredded
- parsley or basil, chopped, fresh
Instructions
- Add pasta to a large pot of salted water. Cook according to package directions. Drain well, reserving ½ cup pasta water, do not rinse.
- Meanwhile, in a 12" skillet, heat 1 tablespoon olive oil over medium heat and add garlic, cook just until fragrant, about 30 seconds.
- Add white wine, broth, and lemon juice, then simmer until reduced by half, about 5 minutes.
- Stir in artichokes, heavy cream, and parmesan cheese. Simmer for 3-5 minutes or until slightly thickened.
- Combine 1 teaspoon cornstarch with 2 teaspoons cold water and add to the skillet. Simmer 1 minute more.
- Add cooked pasta, spinach, and 2 tablespoons of pasta water and mix well adding additional pasta water if needed. Season with salt & pepper to taste.
- Sprinkle with parmesan cheese and parsley if desired.
Notes
- Use a large 12-inch skillet for sauce to reduce and thicken properly; smaller pans won't achieve the same effect.
- Choose marinated artichoke hearts for best flavor; if using canned water-packed artichokes, add 1 teaspoon Italian seasoning.
- Adjust sauce thickness by adding a cornstarch slurry or pasta water to reach desired consistency.
- Leftovers keep well in an airtight container in the refrigerator for up to four days.
- This recipe yields four generous side portions or four small main portions and pairs well with grilled shrimp or chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555 | 28% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 55mg | 18% |
| Sodium | 520mg | 22% |
| Potassium | 267mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2261IU | 45% |
| Vitamin C | 24mg | 27% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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