Garlic Lemon Artichoke Pasta
This Garlic Lemon Artichoke Pasta is a bright, zesty dish that combines the earthy goodness of artichokes with a refreshing lemony kick. It's one of those recipes that feels special yet is simple enough for weeknight dinners.
I’ve always been drawn to dishes that celebrate the beauty of seasonal ingredients, and this recipe is no exception.
I remember the first time I made it for friends; the aroma of garlic and lemon filled the kitchen, and we couldn’t help but savor every bite.
It’s a reminder of how nourishing and delightful plant-based cooking can be—plus, it’s super quick to whip up on a busy evening!
I like to keep a jar of artichoke hearts on hand for those last-minute dinner cravings.
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned artichoke hearts because they're so convenient and packed with flavor. If you want to switch things up, feel free to add some sautéed mushrooms or cherry tomatoes for extra color and taste. You can also use gluten-free pasta if that's your preference.
Tips & Notes
- •I love adding a handful of fresh herbs like basil or parsley right before serving for an extra burst of flavor.
- •This dish tastes even better the next day, so it’s perfect for meal prep!
Recipe Variations
- •Sometimes I’ll throw in some sun-dried tomatoes for an extra layer of flavor.
- •For a protein boost, add some chickpeas or white beans to the mix!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave, adding a splash of water if it seems dry.
Frequently Asked Questions
Can I use frozen artichokes instead of canned?
Absolutely! Just make sure to thaw and cook them properly before adding them to the dish.
What can I substitute for nutritional yeast?
If you don’t have nutritional yeast, you could try using a sprinkle of vegan parmesan or omit it altogether. The dish will still taste great!
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This Garlic Lemon Artichoke Pasta is a bright, zesty dish that combines the earthy goodness of artichokes with a refreshing lemony kick. It's one of those recipes that feels special yet is simple enough for weeknight dinners.
Ingredients
Instructions
- 1
Start by cooking the whole wheat pasta according to package instructions. Make sure to salt the water well—this is where the pasta absorbs its flavor.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant, but be careful not to burn it.
- 3
Add the chopped artichoke hearts to the skillet and sauté for another 3-4 minutes, stirring occasionally.
- 4
Once the artichokes are warmed through, add in the spinach. Cook until wilted, which should take about 2 minutes.
- 5
Add the cooked pasta directly to the skillet, along with the lemon juice, lemon zest, salt, pepper, nutritional yeast, and red pepper flakes if using. Toss everything together to combine and heat through for another minute.
- 6
Taste and adjust the seasoning if needed—sometimes a little extra lemon juice or salt makes all the difference!
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