Pasta with Artichokes

Name: Pasta with Artichokes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 ounces pasta of choice; 2-3 garlic cloves (finely minced); 1 shallot (finely minced); 2 Tablespoons olive oil; 2 teaspoons lemon zest; 14 ounces canned artichokes (drained); ½ teaspoon salt; ⅛ teaspoon black pepper; ½ cup butter; 3 Tablespoons lemon juice; ½ cup parmesan cheese; 1 cup peas; ⅓ cup chopped walnuts; 2-3 Tablespoons freshly chopped parsley – garnish

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There’s something undeniably refreshing about Pasta With Artichokes, especially when it’s kissed with lemon and tossed in a buttery, garlicky sauce. This easy and vibrant dish comes together in just 30 minutes, making it a perfect go-to for busy weeknights or casual dinner parties.

Small plate full of pasta with artichokes.

This recipe is a staple in our kitchen when we’re craving something comforting but not too heavy. The lemon zest and juice brighten up the dish while the artichokes add a tender, earthy bite. Plus, who can resist the crunch of toasted walnuts and the pop of sweet peas? It’s a flavor-packed bowl of sunshine.

Love veggie-forward pastas? Try our Chicken and Corn Pasta, Creamy Spinach Pasta, or our fan-favorite Chicken Broccoli Pasta.

Why You’ll Love This Recipe
Ingredients
Variations
Instructions
Expert Tips
Frequently Asked Questions
📖Recipe

Spaghetti noodles and vegetables in a large skillet.

Why You’ll Love This Recipe

Quick and Easy: Ready in just 30 minutes with minimal prep.
Bright and Flavorful: Lemon and artichokes bring zing and freshness.
Nutty Crunch: Walnuts add texture and balance.
Comforting and Satisfying: A cozy yet light pasta dish.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

This pasta dish leans on pantry staples and a few fresh ingredients. The artichoke hearts bring depth, the lemon adds brightness, and the peas add a touch of sweetness. Butter and parmesan make it indulgent, while garlic and shallots build the flavor base. A final sprinkle of walnuts and parsley gives it a gourmet touch without the fuss.

Variations

Use whole wheat pasta: For added fiber and a nutty taste.
Make it vegan: Swap butter and cheese for plant-based alternatives.
Add protein: Grilled chicken or chickpeas would be great here.
Spice it up: A pinch of red pepper flakes gives it a kick.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

Ingredients in a large skillet ready to cook.

Sauté garlic, shallot, lemon zest, and artichokes in olive oil. Add salt, pepper, butter, lemon juice, parmesan, and peas. Stir well.

Skillet full of pasta, peas, lemons, and artichokes.

Toss in the cooked pasta and mix to coat. Transfer to a serving bowl and top with walnuts and parsley.

Expert Tips

Use marinated artichokes for extra flavor.
Reserve a bit of pasta water to loosen the sauce if needed.
Zest the lemon before juicing it to make things easier.
Toast the walnuts briefly for even more depth.

Frequently Asked Questions

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use frozen artichokes?

Yes! Just thaw and drain them well before using.

What pasta shape works best?

We love using linguine or farfalle, but any shape works.

Can I make this ahead of time?

It’s best served fresh, but leftovers reheat well for up to 3 days.

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📖Recipe

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.