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Creamy One Pot Pasta with Artichokes & Lemon

Rich and filling, this creamy one-pot pasta recipe is full of flavor, thanks to artichokes, capers and lemon. The weeknight-friendly pasta dish comes together in just 30 minutes. Depending on appetite this recipe serves 4-6.
Course Pasta
Category Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 632 kcal
Autor Elle

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 shallots finely chopped
  • 4 garlic cloves, minced
  • ½ cup dry white wine
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 3 cups chicken broth or vegetable broth
  • 2 cups water
  • 500 g dry pasta (I used Torchiette)
  • 150 g container Crème fraîche
  • 35 g freshly grated Parmesan cheese, plus more for garnish
  • 165 g artichoke hearts, quartered (see notes)
  • 2 Tbsp. capers drained
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon freshly squeezed lemon juice
  • pinch chili flakes optional
  • 2-3 handfuls baby spinach optional

To garnish:

  • pine nuts, lightly toasted
  • additional grated parmesan

Method

  1. Heat oil in a large high-sided sauté pan over medium heat. Add shallots and garlic; cook 4-5 minutes, until softened. Add wine and increase heat to medium-high; simmer 2-3 minutes or until liquid is reduced by half. Stir in salt and pepper.
  2. Add broth and water to pan; bring to a boil. Add pasta, Cook, uncovered, stirring occasionally, until pasta is almost al dente (depending on pasta about 9-10 minutes) and a lot liquid is absorbed (reduce heat slightly while boiling, if needed).
  3. Reduce heat to medium, stir in crème fraîche and parmesan; cook for 2 minutes, stirring often, until sauce begins to thicken. Stir in artichokes and capers and cook for 1 more minute.
  4. Add the parsley, lemon juice, a small pinch of chili flakes and the baby spinach. Stir to combine and remove from heat. Once baby spinach has wilted (about 1 minute) serve into shallow bowls.
  5. Garnish with toasted pine nuts, additional parmesan and freshly ground black pepper. Serve with extra lemon wedges for squeezing on top, if desired. Enjoy!

Notes