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–+ servings
Large skillet full of pasta with artichoke hearts, pesto, and lemon wedges.
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4.87 from 15 votes

Pasta with Artichoke Hearts, Pesto, and Lemon

An elegant vegetarian meal packed with flavor. The light pesto cream sauce finishes off a well-balanced dish that is ready in just 25 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: American
Keyword: pasta with artichoke hearts
Servings: 4
Calories: 462kcal
Author: Monica Lensink

Ingredients

  • 8 ounces rotini or another pasta shape
  • kosher salt and black pepper
  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • 1/3 cup dry white wine or chicken or vegetable broth
  • 3/4 cup pesto
  • 1/4 cup cream heavy or light, or half and half
  • 2 tablespoons grated Parmesan cheese
  • 1 (14 ounce) can quartered artichoke hearts drained
  • 2 tablespoons lemon juice plus wedges for garnish

Instructions

  • Bring a large pot of water to a rapid boil. Add a generous pinch of salt, followed by the pasta. Cook just to al dente, according to package directions, then drain and set aside.
  • While pasta cooks, warm olive oil in a large skillet over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant. Add white wine or broth, then bring liquid to a rapid simmer.
  • Add the pesto, followed by the cream and Parmesan, stirring into a smooth sauce. Add artichoke hearts, lemon juice, 1/2 teaspoon salt, and 8-10 cranks of fresh-ground black pepper. Stir well, then let the sauce simmer for 2-3 minutes.
  • Add drained pasta to the skillet, stirring well to coat. Serve with lemon wedges, additional Parmesan, and fresh basil leaves, as desired.

Notes

  • Store-bought Pesto: Most store-bought brands are good for a recipe like this, where the pesto will be mixed in with other ingredients to form a sauce. Our favorite is always DeLallo.
  • Homemade Pesto: If you have an extra five minutes, you can make pesto from scratch! Use this traditional basil pesto with a hint of lemon zest for a classic, or give this zucchini basil pesto a spin for a nutritional boost and clever way to use up a bounty of summer zucchini.

Nutrition

Calories: 462kcal | Carbohydrates: 52g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 850mg | Potassium: 159mg | Fiber: 4g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg