Lemon Artichoke Linguine with Herbs

• 8 oz linguine
• 1 cup artichoke hearts (marinated, drained)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 garlic cloves (minced)
• 1/4 cup fresh parsley (chopped)
• 2 tbsp fresh basil (chopped)
• 1/4 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Lemon wedges for serving

Steps

1. 1 Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, in a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
3. 3 Add artichoke hearts to the skillet, stirring to warm through.
4. 4 Stir in lemon juice, lemon zest, parsley, and basil. Season with salt and pepper.
5. 5 Toss cooked linguine into the skillet, adding reserved pasta water as needed for a silky sauce.
6. 6 Serve topped with Parmesan cheese and lemon wedges on the side.

Equipment

• Large pot
• Large skillet
• Cutting board
• Chef’s knife

Variations

• Add grilled shrimp or chicken for a heartier meal.
• Substitute spinach for some of the herbs for added greens.

Substitutions

• If you don’t have linguine, use fettuccine or spaghetti.
• Substitute fresh herbs with dried if necessary (use 1/3 the amount).

Pairings

• Grilled vegetables
• Crusty bread
• Garlic knots

Nutrition

Tips

• For a richer flavor, use a mix of olive oil and butter in the skillet.
• Add toasted pine nuts for extra crunch and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil in the microwave or on the stovetop.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra sauce or olive oil.

Serving Suggestions

• Pairs beautifully with a crisp white wine.
• Serve with a simple arugula salad.

FAQ