Creamy Lemon and Artichoke Pasta with Cherry Tomatoes and Spinach

Name: Creamy Lemon and Artichoke Pasta with Cherry Tomatoes and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 12 oz pasta (e.g., penne, fettuccine, linguine); 2 tbsp olive oil; 3 cloves garlic, minced; 1 (14 oz) can artichoke hearts, quartered or halved, drained and rinsed; 1 pint cherry tomatoes, halved; 4 cups fresh spinach; 1/2 cup vegetable broth; 1/2 cup heavy cream (or plant-based cream alternative); 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1/4 cup grated Parmesan cheese (plus more for serving); 1/2 tsp salt; 1/4 tsp black pepper; Fresh basil or parsley for garnish (optional)

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This Creamy Lemon and Artichoke Pasta is a celebration of springtime flavors, offering a comforting yet light meal. Al dente pasta is tossed in a rich, velvety sauce brightened by fresh lemon juice and zest, complemented by the earthy notes of artichoke hearts. Bursting cherry tomatoes and wilted spinach add color and nutrition, making this vegetarian dish a perfect weeknight dinner or a delightful addition to any spring gathering.

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Creamy Lemon and Artichoke Pasta with Cherry Tomatoes and Spinach

Prep Time15 min

Cook Time20 min

Servings4 servings

DifficultyEasy

Equipment

Large potLarge skillet or Dutch oven

Instructions

1
Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
2
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
3
Add drained artichoke hearts and halved cherry tomatoes to the skillet. Sauté for 5-7 minutes, until tomatoes start to soften and burst slightly. Stir in the fresh spinach until just wilted.
4
Pour in the vegetable broth, heavy cream, fresh lemon juice, and lemon zest. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
5
Add the cooked and drained pasta to the skillet with the sauce. Stir in the grated Parmesan cheese, salt, and pepper. Toss everything together until the pasta is well coated.
6
If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh basil or parsley and extra Parmesan cheese if desired.

Nutrition

Calories620 kcal

Protein20g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I add protein to this dish?

Yes, grilled chicken, pan-seared shrimp, or even white beans would be excellent additions to this pasta to boost the protein content.

How can I make this dairy-free?

To make it dairy-free, use a plant-based heavy cream alternative (like cashew cream or full-fat coconut milk) and omit the Parmesan cheese, or use a dairy-free Parmesan substitute.

What type of artichoke hearts should I use?

Canned artichoke hearts packed in water are perfect for this recipe. Just be sure to drain and rinse them well before adding them to the pan.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.