If you’re looking for a quick, vibrant dish to impress your taste buds, look no further than this lemon and artichoke linguine. In under 10 minutes, you’ll have a creamy, zesty pasta that bursts with fresh flavour. Perfect for a busy weeknight dinner or a light yet satisfying weekend treat, this recipe combines the tang of lemon with the richness of artichokes. Let’s dive into the recipe!
Ingredients for two portions:
- Fresh linguine
- Olive oil
- Butter
- 2 cloves of garlic (or garlic paste)
- 350 ml single or double cream (or vegan cream for a dairy-free version)
- 2 tsp Italian herbs
- Salt and pepper, to taste
- A good pinch of chilli flakes
- 1 organic lemon
- Grated Parmesan cheese (or a vegan alternative)
- 1 jar of artichoke hearts, drained and chopped
Instructions:
Start by heating a generous splash of olive oil and a couple of spoonfuls of butter in a large frying pan over medium heat. Let them melt together until they start bubbling lightly. Add the garlic (fresh or paste) to the pan, along with the zest of the lemon. Stir it around and let it cook for about a minute, until fragrant.
Pour in the single cream (or vegan cream, if preferred) and give everything a good stir. Season generously with salt, pepper, chilli flakes, and Italian herbs. Bring the mixture to a gentle simmer, allowing the flavours to develop.
Meanwhile, cook the fresh linguine in a large pot of salted, boiling water. Follow the instructions on the packet, and once it’s al dente, reserve a splash of pasta water before draining.
Add the linguine directly into the pan with the creamy sauce, giving it a good toss to coat the pasta. For an extra silky texture, splash in a little bit of the reserved pasta water. Squeeze in a generous amount of lemon juice to brighten the flavours.
Stir through the chopped artichoke hearts, and once everything is well combined, serve up your linguine with a generous sprinkle of grated Parmesan cheese (or vegan cheese if you’re keeping it dairy-free).
Tip: If you like a little extra kick, feel free to add more chilli flakes or a drizzle of olive oil right before serving!
Image by Maximiliane Scheller