Lemon Spaghetti with Artichokes

Citrus-Infused Pasta with Tangy Artichokes


8 ounces spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and quartered
Zest of 1 lemon
Juice of 2 lemons
Salt and pepper to taste
1 cup Parmesan cheese, grated
1/4 cup fresh basil, chopped

Cook the spaghetti according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
In a large skillet over medium heat, heat the olive oil. Add the garlic and sauté until fragrant, about 1 minute.
Add the artichoke hearts, lemon zest, and lemon juice to the skillet. Season with salt and pepper. Stir to combine and cook for 2 minutes.
Add the drained spaghetti to the skillet and toss to combine. If the pasta seems dry, add a little of the reserved pasta water.
Sprinkle the Parmesan cheese over the pasta and stir until melted and creamy.
Remove from heat and garnish with fresh basil. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 360 kcal | Servings: 4 servings

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