Lemon Artichoke Pasta Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add kosher salt (about 1 tablespoon). Add 12 oz angel hair pasta and cook according to package instructions until just al dente (usually 3–4 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Start aromatics

In a large skillet or sauté pan over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. When the butter melts and begins to foam, add the minced garlic and minced shallot. Sauté gently for 1–2 minutes until fragrant and softened but not browned.

Deglaze with wine

Increase heat to medium-high and pour in 1 cup dry white wine. Scrape any brown bits from the pan. Let the wine reduce by about half, 4–6 minutes, until slightly syrupy.

Build the lemon-butter sauce

Add 1 cup stock and the 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest to the pan. Bring to a gentle simmer, then reduce heat to medium-low and whisk in the remaining 2 tablespoons butter, a little at a time, to create an emulsion. Season with 1 teaspoon freshly ground black pepper, 1 teaspoon crushed red pepper flakes, and salt to taste.

Prepare artichokes & scallions

While the sauce is simmering, drain and quarter the 14 oz artichoke hearts if not pre-cut. Thinly slice 4 green onions, keeping whites and greens separate if desired. Add the artichoke hearts and the white parts of the scallions to the sauce. Simmer gently for 3–4 minutes to warm and allow flavors to meld.

Add spinach and green parts

Add 4 cups chopped baby spinach and the green parts of the scallions to the pan. Toss and cook 1–2 minutes until spinach is wilted but still bright green.

Combine pasta and sauce

Add the drained angel hair pasta to the pan with the sauce and vegetables. Toss gently to combine. If the sauce seems thin, add reserved pasta cooking water, a few tablespoons at a time, until you reach a silky consistency that coats the pasta (use up to the reserved 1 cup as needed).

Incorporate cheese & herbs

Remove the pan from heat and stir in 1 cup freshly grated Parmesan and 2 tablespoons chopped parsley, allowing the cheese to melt into the sauce and slightly thicken it. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Plate and garnish

Divide pasta among 4 warmed plates or bowls. Top with an extra sprinkle of Parmesan, a few parsley leaves, and serve with lemon wedges on the side. Optionally drizzle with a little extra-virgin olive oil.