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Creamy Artichoke & Lemon Pasta

A fresh, comforting pasta dish that’s full of bright spring flavor, made with pantry staples and Cara Mia’s Marinated Artichoke Hearts. This creamy lemon pasta is perfect for weeknight dinners, easy meal prep, or casual entertaining—ready in under 30 minutes and loaded with Mediterranean flair.

Recipe Tip:

• Add baby spinach with the artichokes for extra greens
• Swap linguine for gluten-free or short pasta
• Top with grilled chicken or shrimp for extra protein
• Use basil instead of parsley for a sweeter, more traditional flavor

Ingredients:

• 12 oz linguine or spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• Pinch of red pepper flakes (optional)
• 1 jar Cara Mia Marinated Artichoke Hearts, drained and roughly chopped
• Zest of 1 lemon
• Juice of 1 lemon (about 2 tablespoons)
• ½ cup grated parmesan cheese (plus more for serving)
• ½ cup reserved pasta water
• Kosher salt and freshly cracked black pepper, to taste
• ¼ cup chopped fresh parsley (or basil)

Step by Step:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Before draining, reserve about ½ cup of the pasta water.

Step 2: Sauté the Garlic

In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and a pinch of red pepper flakes. Sauté for 30 to 60 seconds, just until fragrant—be careful not to brown the garlic.

Step 3: Add the Artichokes

Stir in the chopped Cara Mia Marinated Artichoke Hearts and cook for 2–3 minutes to warm through. This step infuses the oil with the artichokes’ briny flavor.

Step 4: Combine Pasta & Sauce

Add the cooked pasta directly to the skillet and toss to combine. Add lemon juice, lemon zest, parmesan, and a splash of reserved pasta water. Toss continuously until the cheese melts and the sauce becomes creamy, adding more pasta water as needed to loosen.

Step 5: Season & Serve

Season with salt and freshly cracked black pepper to taste. Remove from heat and toss in the chopped parsley. Serve immediately with extra parmesan, a drizzle of olive oil, and a wedge of lemon if desired.

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