Recipe Card
The Weeknight Pasta I Make: Artichoke and Lemon Linguine
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Calories
- 379 kcal
- Protein
- 9.00 g
- Carbs
- 51.00 g
- Fat
- 14.00 g
Ingredients
- 8 ounceslinguine
- 1/2 teaspoonkosher salt (plus more to taste)
- 2 tablespoonsextra virgin olive oil
- 2 tablespoonssalted butter
- 1/2 cupshallot (thinly sliced (from about 1 large shallot))
- 4 clovesgarlic (minced)
- 1 14-ounce canquarter artichoke hearts (drained)
- 2 tablespoonscapers (drained)
- 1 lemonzest
- 1/2 teaspooncrushed red pepper flakes
- 1/2 cupdry white wine
- 1/2 teaspoonfreshly ground black pepper
- 2 tablespoonsfreshly squeezed lemon juice ((from about 1/2 lemon))
- 1/3 cupfresh parsley (roughly chopped, plus more for garnish)
- —grated Parmigiano-Reggiano (for serving (optional))
Instructions
- 1
Bring a large pot of water to a boil. Add the pasta with plenty of salt (about 1 tablespoon) and stir. Cook until just shy of al dente, according to the package directions.
- 2
Meanwhile, heat the oil and butter in a large deep skillet set over medium heat. Add the shallots and garlic and cook, stirring, being careful not to burn, until the shallot is tender, about 2 minutes.
- 3
Add the artichokes, capers, lemon zest, and red pepper flakes and toss until the artichokes are well coated and slightly tender. Reduce the heat to low.
- 4
Once the pasta is fully cooked, reserve 1 cup of the pasta water and set aside. Drain the pasta and set aside.
- 5
Increase the heat to medium-high. Add the wine and cook, stirring, until reduced by half, about 2 minutes.
- 6
Reduce the heat to medium and add the pasta, salt, pepper, and lemon juice and toss to coat. Once the pasta begins to absorb the sauce, add 2/3 cup of the pasta water and gently toss again to combine. Add the parsley and toss once more.
- 7
Divide the pasta among 4 plates and garnish with Parmigiano-Reggiano (if using) and additional parsley.