I love making Artichoke Pasta when I want a simple yet flavorful meal that feels both comforting and fresh. Tender pasta is tossed with savory artichokes, garlic, olive oil, and cheese for a dish that comes together quickly and tastes beautifully balanced.
Why You’ll Love This Recipe
I enjoy how easily this recipe comes together with pantry-friendly ingredients. I like the slightly tangy flavor of the artichokes paired with garlic and olive oil. I also appreciate that this pasta can be served as a light main dish or a satisfying side. Whenever I want a quick dinner that still feels special, this is one I happily prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz pasta (penne, fettuccine, or spaghetti)
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and chopped
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup pasta cooking water (reserved)
Salt to taste
Black pepper to taste
Fresh parsley for garnish
Juice of 1/2 lemon (optional)
Directions
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I cook the pasta in salted boiling water according to package instructions until al dente, then reserve some pasta water and drain.
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In a large skillet, I heat olive oil over medium heat and sauté the minced garlic until fragrant.
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I add the chopped artichokes and cook for a few minutes until warmed through.
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If I want a little heat, I stir in red pepper flakes.
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I add the drained pasta to the skillet and toss everything together.
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I pour in a small amount of reserved pasta water to help create a light sauce.
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I stir in the grated Parmesan cheese and toss until the pasta is coated.
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I season with salt and black pepper, and add a squeeze of lemon juice if I want extra brightness.
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I garnish with fresh parsley before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
I sometimes add grilled chicken or shrimp for extra protein. When I want a creamier version, I stir in a splash of heavy cream. If I prefer more vegetables, I add spinach or cherry tomatoes. I also enjoy topping the finished dish with toasted pine nuts for added texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pasta gently in a skillet with a splash of water or olive oil to loosen the sauce. I do not recommend freezing, as the texture of the pasta and artichokes may change.
FAQs
Can I use marinated artichokes?
I can use marinated artichokes, but I reduce the added salt and adjust the seasoning.
What pasta shape works best?
I enjoy using penne or fettuccine, but most pasta shapes work well.
Can I make this dish vegan?
I omit the Parmesan or replace it with a plant-based alternative.
How do I prevent the pasta from drying out?
I reserve pasta water and add it gradually to keep the dish moist.
Can I make this ahead of time?
I prefer serving it fresh, but I can reheat leftovers gently for another meal.
Conclusion
I truly enjoy making Artichoke Pasta because it is quick, flavorful, and versatile. The combination of tender pasta, savory artichokes, and Parmesan creates a comforting dish that feels light yet satisfying. Whenever I want a simple and delicious meal, this recipe is one I gladly turn to.
PrintArtichoke Pasta
A simple yet flavorful pasta dish made with tender noodles tossed in olive oil, garlic, savory artichokes, and Parmesan cheese for a fresh and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta cooking water
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
- Juice of 1/2 lemon (optional)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add the chopped artichokes and cook for 2–3 minutes until warmed through.
- Stir in red pepper flakes if using.
- Add the drained pasta to the skillet and toss to combine.
- Pour in a small amount of reserved pasta water to help create a light sauce.
- Stir in grated Parmesan cheese and toss until the pasta is evenly coated.
- Season with salt and black pepper to taste. Add lemon juice if desired.
- Garnish with fresh parsley and serve immediately.
Notes
- Reserve pasta water to help loosen and emulsify the sauce.
- Adjust salt if using marinated artichokes.
- For a creamier texture, add a splash of heavy cream.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 18 mg
