Artichoke and lemon pasta for dinner tonight



15 min


20 min


4 Servings

Artichoke and lemon pasta for dinner tonight

Photo, Roberto Caruso.

A simple summer pasta, ready in just 20 minutes. Pair it with a crisp and fruity white wine.


  • 1/2 450-g pkg angel hair pasta
  • 398-mL can artichoke hearts , drained and rinsed
  • 2 tbsp garlic butter
  • 3/4 cup chopped fresh parsley
  • 2 tbsp lemon zest
  • 1/2 cup finely grated parmesan


  • COOK pasta in a large pot of boiling water, until al dente, 3 to 4 min. Drain.
  • SLICE each artichoke into 6 or 8 wedges. Melt butter in a large frying pan over medium-high. Add artichokes and parsley. Cook until heated, 2 min. Stir in pasta, lemon zest and parmesan.

Nutrition (per serving)

  • Calories
  • 378,
  • Protein
  • 16 g,
  • Carbohydrates
  • 55 g,
  • Fat
  • 11 g,
  • Fibre
  • 7 g,
  • Sodium
  • 483 mg.
Wine Pairings

Lemony herbed pasta. Pair it with: A fruity Italian white.

Artichokes are a notoriously difficult vegetable to complement, but this little gem from central Italy is a perfect match. Its aromas of pear, apricot and honey are followed by a crisp hint of peach and toasted almonds. Our pick: Il Poggiarello Perticato Beatrice Quadri Malvasia, Italy, $16.