Weeknight Pasta with Artichoke Sauce.
If you’re searching for a quick, delicious, and satisfying dinner, look no further than this Weeknight Pasta with Artichoke Sauce. With a handful of simple ingredients, this dish comes together in no time, making it the perfect choice for busy weekdays. The creamy, tangy artichoke sauce is elevated with fresh lemon and garlic, bringing a burst of flavor that will leave you wanting more. Whether you’re cooking for your family or entertaining friends, this pasta will impress everyone at the table.
What Sets This Recipe Apart
This Weeknight Pasta with Artichoke Sauce stands out because of its bright flavors and ease of preparation. The star of the dish, artichoke hearts, provide a unique texture and taste that pairs beautifully with garlic and lemon. The use of freshly grated Parmesan cheese adds a rich creaminess, while the reserved starchy pasta water helps to create a silky sauce. Plus, this recipe can be made in about 30 minutes, making it a fantastic option for those hectic weeknights.
What You’ll Gather
- 1 (14 ounce) can artichoke hearts, drained
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 1 lemon, zest freshly grated and juiced
- 4 garlic cloves, minced
- 4 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces spaghetti or bucatini, cooked
- ½ cup reserved starchy pasta water
- ¼ cup chopped fresh parsley, for topping
Tools & Equipment Needed
- Large pot – For cooking pasta.
- Colander – To drain the cooked pasta.
- Large skillet – To prepare the artichoke sauce.
- Garlic press or knife – For mincing garlic.
- Measuring cups and spoons – For accurate ingredient measurements.
- Microplane or grater – For zesting lemon and grating cheese.
- Wooden spoon or spatula – For stirring.
Weeknight Pasta with Artichoke Sauce. Cooking Guide
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to the package instructions until al dente. Reserve ½ cup of the starchy pasta water, then drain the pasta and set it aside.
Step 2: Prepare the Artichoke Sauce
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn.
Step 3: Add Artichokes and Seasoning
Next, add the drained artichoke hearts to the skillet. Use a wooden spoon to break them up slightly as you stir. Season with ¾ teaspoon of salt and ¼ teaspoon of pepper. Cook for 3–4 minutes, allowing the artichokes to warm through and absorb the garlic flavor.
Step 4: Combine Pasta and Sauce
Add the cooked pasta directly to the skillet with the artichoke mixture. Pour in the reserved starchy pasta water, the juice, and zest of the lemon, and 1 cup of freshly grated Parmesan cheese. Toss everything together until the pasta is well coated and the sauce is creamy. If the sauce is too thick, add a bit more pasta water until you reach your desired consistency.
Step 5: Serve and Garnish
Remove the skillet from heat and taste for seasoning, adjusting if necessary. Serve the pasta immediately, garnishing with additional Parmesan cheese and chopped fresh parsley. Enjoy your delicious Weeknight Pasta with Artichoke Sauce!
Seasonal Adaptations
- Spring: Add fresh peas or asparagus for a pop of color and sweetness.
- Summer: Toss in cherry tomatoes or zucchini for a light, refreshing touch.
- Fall: Incorporate sautéed mushrooms or roasted butternut squash for a heartier flavor.
- Winter: Mix in spinach or kale for added nutrition and warmth.
Mistakes That Ruin Weeknight Pasta with Artichoke Sauce.
- Overcooking the pasta: Make sure to cook it al dente; it will continue to cook in the sauce.
- Neglecting to reserve pasta water: This starchy water is essential for achieving the perfect sauce consistency.
- Using pre-grated cheese: Freshly grated cheese melts better and adds more flavor to your dish.
- Not seasoning adequately: Don’t forget to taste and adjust the seasoning as needed; it can make a big difference in flavor.
Save It for Later
If you have leftovers, store the Weeknight Pasta with Artichoke Sauce in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water or olive oil to the pasta to refresh the sauce and heat it on the stovetop or in the microwave. This dish also makes a great lunch option, so don’t hesitate to pack it for work or school!
Top Questions & Answers
Can I use frozen artichoke hearts instead of canned?
Absolutely! Just make sure to thaw and drain them before using. Frozen artichoke hearts can offer a fresher flavor and texture.
What type of pasta works best for this recipe?
While spaghetti and bucatini are both excellent choices, you can use any long pasta that you prefer, such as linguine or fettuccine. The key is to ensure it cooks evenly and holds the sauce well.
Can I make this dish vegan?
Yes! Simply omit the Parmesan cheese or substitute it with a vegan alternative. You can also enhance the flavor with nutritional yeast for a cheesy taste without the dairy.
How can I make the sauce creamier?
For a creamier texture, consider adding a splash of heavy cream or a dollop of cream cheese. This will make the sauce richer while still complementing the artichokes beautifully.
Before You Go
This Weeknight Pasta with Artichoke Sauce is a delightful dish that brings together simple ingredients for an elegant meal. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to impress. With its ease of preparation and fresh flavors, it’s a meal that everyone will love.
So, grab your ingredients and get ready to whip up a comforting pasta dish that will have everyone asking for seconds. Happy cooking!
Weeknight Pasta with Artichoke Sauce.
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to the package instructions until al dente. Reserve ½ cup of the starchy pasta water, then drain the pasta and set it aside.
- In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn.
- Next, add the drained artichoke hearts to the skillet. Use a wooden spoon to break them up slightly as you stir. Season with ¾ teaspoon of salt and ¼ teaspoon of pepper. Cook for 3–4 minutes, allowing the artichokes to warm through and absorb the garlic flavor.
- Add the cooked pasta directly to the skillet with the artichoke mixture. Pour in the reserved starchy pasta water, the juice, and zest of the lemon, and 1 cup of freshly grated Parmesan cheese. Toss everything together until the pasta is well coated and the sauce is creamy. If the sauce is too thick, add a bit more pasta water until you reach your desired consistency.
- Remove the skillet from heat and taste for seasoning, adjusting if necessary. Serve the pasta immediately, garnishing with additional Parmesan cheese and chopped fresh parsley. Enjoy your delicious Weeknight Pasta with Artichoke Sauce!
Notes
- Reserve some pasta water for a creamy sauce consistency.
- Freshly grated cheese enhances flavor and melts better.
- Feel free to add seasonal vegetables for variations.
