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Pasta with Artichoke Sauce

This pasta with artichoke sauce is a simple 20 minute weeknight meal! A quick blended artichoke sauce is the star of the show here!
5 from 26 votes
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  • 1 (14 ounce) can artichoke hearts, drained
  • ½ cup freshly grated parmesan cheese, plus more for topping
  • 1 lemon, zest freshly grated and juiced
  • 4 garlic cloves, minced
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 ounces spaghetti or bucatini, cooked
  • ¼ cup reserved starchy pasta water.
  • ¼ cup chopped fresh parsley, for topping


  • Note: you can use artichokes that are marinated in oil or brined in water for this recipe - just be sure to drain the artichokes completely. The kind of artichokes you use will determine the flavor here, so be aware of adding more salt and pepper when needed. Also a tip: if you use artichoke hearts marinated in oil, you can use the drained oil in the artichoke sauce recipe!
  • Bring a pot of salted water to a boil for the pasta.
  • Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined and creamy. It won’t be totally smooth, but you do want it combined and sauce-like. Taste and season the sauce with more salt and pepper as you find necessary. This can be stored in the fridge for 3 to 4 days before using.
  • Cook the pasta according to the directions, making sure to reserve some of the starchy water. Drain the pasta and place it back in the hot pot. Immediately pour the artichoke sauce over it and toss to combine - this will take a few minutes to fully toss it. Add in a few tablespoons of the pasta water to bring it all together. This will not be overly creamy or saucy - it’s more like a pesto that coats the noodles!
  • Sprinkle on more parmesan cheese and the herbs. Serve immediately!


slightly adapted from delicious mag

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