Lemon Butter Pasta with Artichokes and Capers
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
495 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Butter Pasta with Artichokes and Capers
Description
This pasta recipe focuses on using angel hair or spaghetti pasta tossed with a sauce made from browned butter infused with minced shallots, lemon zest, capers, and optional crushed red pepper. Artichoke hearts, whether frozen, canned, or steamed, are sautéed separately until slightly browned, then combined with the pasta and sauce. Lemon juice and reserved pasta water loosen the sauce, ensuring a thin coating on the noodles rather than heaviness.
The gently cooked shallots provide a mild base flavor, while capers contribute bursts of salty, tangy notes. The lemon zest and juice add brightness that balances the richness of butter and olive oil. Light seasoning and fresh parsley finish the dish, highlighting its clean, fresh taste and light texture.
This pasta can serve as a light main course or a side dish paired with grilled fish or chicken. The use of simple pantry ingredients and straightforward techniques makes this a practical dish when a quick lemony pasta is desired. The artichokes add tenderness and earthiness that complement the vibrant lemon flavors.
Ingredients
- 8 ounces angel hair pasta capellini; or spaghetti pasta
- 8 ounces artichoke hearts about 2 cups, quartered; frozen, canned or steamed till tender
- 2 tablespoons extra virgin olive oil
- 6 tablespoons butter
- 1/4 cup shallots minced
- 3 tablespoons capers rinsed
- 2 teaspoons lemon zest
- 1/2 teaspoon crushed red pepper adds spice, optional
- 1/4 teaspoon salt heaping, or more to taste
- 3 tablespoons lemon juice or more to taste
- 3 tablespoons parsley chopped; divided
Instructions
- Cook pasta according to package directions. Reserve 2 tbsp of the pasta cooking water. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve.
- Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and 2 tbsp pasta cooking water. Cook until a sauce develops. This will happen quickly.
- Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter. Add additional butter, salt and lemon to taste, if desired.
- Serve hot and garnish with remaining fresh chopped parsley.
Notes
- Use a large sauté pan or sauce pan to prepare the dish for better heat control and mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 45mg | 15% |
| Sodium | 701mg | 29% |
| Potassium | 161mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1415IU | 28% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 35mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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