Name: Artichoke Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: 12 oz pasta (spaghetti, linguine, or penne); 1 jar (12 oz) marinated artichoke hearts, drained and chopped; 2 tbsp olive oil; 3 cloves garlic, minced; Zest and juice of 1 lemon; 1/4 tsp crushed red pepper flakes (optional); 1/4 cup chopped fresh parsley or basil; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste

Jump to Recipe·Leave a Review

Artichoke Pasta is a simple yet flavorful dish that brings together tender pasta, marinated artichoke hearts, garlic, herbs, and a touch of lemon. It’s bright, savory, and comes together in under 30 minutes, making it one of my favorite go-to meals when I want something quick and satisfying.

Why I Love This Recipe

I love how this pasta feels both light and indulgent at the same time. The marinated artichokes add a briny, rich flavor that pairs perfectly with garlic and fresh herbs. It’s the kind of dish I can whip up with pantry staples, yet it tastes like something from a Mediterranean café. It’s easy, versatile, and always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (I like spaghetti, linguine, or penne)
Marinated artichoke hearts, drained and chopped
Olive oil
Garlic, minced
Lemon zest and juice
Crushed red pepper flakes (optional)
Fresh parsley or basil
Parmesan cheese, grated
Salt and pepper

Directions

I cook the pasta in salted water until al dente, then reserve a cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a skillet and sauté the garlic until fragrant.
I add the chopped artichoke hearts and cook them for a few minutes to deepen their flavor.
I toss in the cooked pasta, lemon zest, juice, and some of the reserved pasta water to create a silky sauce.
I finish with chopped herbs, Parmesan, and a sprinkle of red pepper flakes for a touch of heat.
I give everything a good toss and serve immediately.

Servings and timing

This recipe serves 4 and takes about 25 minutes from start to finish—10 minutes to prep and 15 minutes to cook.

Variations

I sometimes add spinach or arugula at the end for extra greens.
Kalamata olives or sun-dried tomatoes bring even more Mediterranean flavor.
For a protein boost, grilled chicken or chickpeas make great additions.
A spoonful of ricotta or a splash of cream turns it into a more luxurious pasta dish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet with a splash of water or olive oil to loosen the sauce. I avoid microwaving it for too long, which can dry out the pasta.

FAQs

Can I use canned or frozen artichokes?

Yes, but I prefer marinated ones for their extra flavor. If I use canned or frozen, I season them well with herbs and lemon to boost their taste.

What pasta shape works best?

I usually go with spaghetti or linguine, but shorter shapes like penne or fusilli also hold up nicely with the chopped artichokes.

Can I make this vegan?

Yes, I skip the Parmesan or use a vegan alternative. The rest of the ingredients are naturally plant-based.

How do I make it creamy?

I stir in a spoonful of cream cheese, mascarpone, or heavy cream near the end of cooking to make a rich, creamy sauce.

Does it work cold as a pasta salad?

Absolutely. I chill the cooked pasta and toss it with the same ingredients, plus maybe some cherry tomatoes or cucumbers for a refreshing twist.

Conclusion

Artichoke Pasta is a flavorful, fuss-free dish I love making any time of year. It’s simple enough for a weeknight meal but delicious enough to serve to guests. With just a handful of ingredients and minimal prep, it delivers bold, bright flavor every time.