Description
This bright and flavorful Lemon Spaghetti with Roasted Artichokes is a delightful pasta dish combining zesty lemon, tender roasted artichokes, and a creamy Parmesan sauce. Perfect as a light yet satisfying meal, it balances tangy, savory, and herbaceous notes for a fresh Italian-inspired experience.
Ingredients
Scale
Artichokes
- 1 pound frozen halved artichoke hearts, thawed (or 2 (14-ounce) cans halved artichoke hearts in water, drained)
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt, such as Diamond Crystal, divided
- Black pepper, divided
Pasta and Sauce
- 1 pound spaghetti
- 6 ounces Parmesan cheese, very finely grated
- 1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
- 1 tablespoon unsalted butter
- 1/4 cup torn fresh basil leaves, plus more for garnishing
Instructions
- Preheat and prepare artichokes: Heat oven to 425°F. Line a baking sheet with parchment paper. Gently pat artichoke hearts dry with paper towels to remove excess moisture.
- Roast artichokes: Place artichokes in a mound in the center of the baking sheet. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and black pepper to taste; toss gently to coat evenly. Spread artichokes in an even layer and roast for 20 minutes. Flip them and roast an additional 10 minutes until browned and crisp around the edges.
- Cook spaghetti: Meanwhile, bring a large pot of well-salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes or according to package instructions.
- Prepare lemon-Parmesan mixture: In a large serving dish, combine finely grated Parmesan, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and lemon zest. Toss to mix. Add lemon juice and remaining 3 tablespoons olive oil, stirring to form a thick paste.
- Combine pasta water and sauce: Reserve 1 cup of pasta cooking water before draining. Drizzle 2 tablespoons of the reserved pasta water into the Parmesan-lemon mixture and stir to thin it slightly.
- Toss spaghetti with sauce: Using tongs, transfer some spaghetti with cooking water clinging to it into the serving dish. Quickly toss and swirl the pasta around the lemon-Parmesan mixture to coat evenly. Repeat until all spaghetti is incorporated.
- Finish sauce and toss: Add butter, torn basil leaves, and 1 tablespoon of the reserved pasta water to the pasta. Toss continuously until a silky sauce forms, adding more pasta water 1 tablespoon at a time if needed for consistency.
- Serve: Top the lemon spaghetti with the roasted artichokes. Garnish with additional black pepper and torn basil leaves. Serve immediately for best flavor.
Notes
- If canned artichokes are used, drain and pat dry thoroughly to avoid excess moisture during roasting.
- Adjust seasoning with salt and pepper to taste at every stage to balance the flavors.
- For a richer sauce, substitute butter with a mix of butter and a drizzle of cream if desired.
- Fresh basil is essential for bright herbal notes; substitute with parsley if unavailable.
- Reserve extra pasta water to adjust sauce consistency as needed.
- This dish is best served fresh to maintain the crispness of roasted artichokes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Keywords: Lemon Spaghetti, Roasted Artichokes, Italian Pasta, Vegetarian Pasta, Easy Weeknight Dinner, Roasted Vegetables, Lemon Pasta Sauce
