20-Minute Lemon Artichoke Whole-Wheat Pasta
This 20-minute lemon artichoke whole-wheat pasta combines pantry artichokes, garlic, and capers in a bright lemon sauce for a quick plant-based dinner.
By Nora Bellweather ·
Recipe
20-Minute Lemon Artichoke Whole-Wheat Pasta
By Nora Bellweather · Italian-inspired
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 12 oz whole-wheat spaghetti with an 8- to 10-minute cooking time
- 2 14-ounce cans artichoke hearts packed in water, drained well
- 3 tbsp olive oil
- 4 clove garlic, thinly sliced
- 1 tbsp capers, drained
- ¼ tsp crushed red pepper flakes
- 2 tsp finely grated lemon zest
- 3 tbsp fresh lemon juice
- ¼ cup chopped flat-leaf parsley
- 2 tsp fine salt, divided
- ¼ tsp freshly ground black pepper
Method
- 1
Bring 2 1/2 quarts of water to a boil in a covered 4- to 5-quart pot over high heat. Prepare the sauce ingredients while the water heats.
- 2
Quarter the drained artichoke hearts and pat them dry with a clean kitchen towel. Slice the garlic, zest and juice the lemon, and chop the parsley.
- 3
Add 1 1/2 teaspoons of the salt and the spaghetti to the boiling water. Cook uncovered, stirring occasionally, until just al dente according to the package, usually 8 to 10 minutes.
- 4
While the pasta cooks, heat the olive oil in a 12-inch skillet over medium heat. Add the garlic, capers, and red pepper flakes; cook for 30 to 60 seconds, stirring, until fragrant but not browned.
- 5
Add the artichokes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until hot and lightly golden in spots.
- 6
Scoop out 1 1/2 cups of pasta cooking water, then drain the spaghetti without rinsing it.
- 7
Add the lemon zest, lemon juice, black pepper, remaining 1/2 teaspoon salt, and 1/2 cup of the reserved pasta water to the artichokes. Stir over medium heat until bubbling, about 30 seconds.
- 8
Add the drained spaghetti and toss with tongs over medium heat for 1 to 2 minutes, until the sauce lightly coats the strands. Add more reserved pasta water, 2 tablespoons at a time, if the pan looks dry; leave a little glossy liquid between the noodles.
- 9
Remove the skillet from the heat and fold in the parsley. Taste, adjust the seasoning if needed, and divide among four bowls immediately.
The story behind it
Whole-wheat spaghetti, tender artichokes, and plenty of lemon make a bright, satisfying dinner from pantry staples. Garlic and capers bring savory flavor, while starchy pasta water turns olive oil and lemon juice into a light sauce. Start the pasta water first, then build the sauce while the noodles cook.
A Light Sauce That Clings to the Pasta
Whole-wheat pasta has a nutty flavor that works especially well with lemon and artichokes. There is no cream substitute here: olive oil and starchy cooking water make the sauce. Tossing the noodles vigorously helps those liquids come together and coat the strands rather than pool underneath them.
Save the pasta water before draining. Whole-wheat noodles keep absorbing liquid as they sit, so a little extra water is useful both in the skillet and at the table. The pasta should look slightly looser in the pan than you want it on your plate.
Ingredient Tips and Substitutions
- Artichokes: Choose canned hearts packed in water or brine, not raw artichokes. Drain them thoroughly so they can pick up a little color in the skillet. If they taste particularly salty, rinse and pat them dry.
- Marinated artichokes: These also work. Drain off the marinade and begin with 2 tablespoons of olive oil instead of 3. Taste before adding the final salt, since the marinade may already contain plenty.
- Lemon: Zest the lemon before juicing it. Grate only the yellow surface; the white layer underneath can make the sauce bitter.
- Capers: They add small bursts of briny flavor. If you do not have them, use 2 tablespoons of finely chopped green olives, or leave them out and adjust the salt.
- Pasta: Regular spaghetti works with the same sauce. For gluten-free pasta, follow the package timing and toss gently to avoid breaking the noodles.
Make-Ahead and Storage
You can quarter the artichokes, chop the parsley, and measure the lemon juice a day ahead. Refrigerate them separately in covered containers. The finished pasta is best freshly tossed, but leftovers keep in an airtight container in the refrigerator for up to 4 days.
Reheat a portion in a skillet over medium-low heat with 2 to 3 tablespoons of water, stirring until hot throughout. Add another splash of water if the strands stick together. Freezing is not recommended because the pasta softens and the artichokes can become watery.
Frequently Asked Questions
How do I keep this close to 20 minutes?
Use spaghetti with an 8- to 10-minute cooking time, cover the pot while the water heats, and prepare the sauce ingredients while it comes to a boil. A slow-heating stove or longer-cooking pasta may add a few minutes.
Can I add more vegetables?
Yes. Fold 2 packed cups of baby spinach into the skillet with the pasta. It will wilt during the final toss without needing a separate pan.
What if the sauce tastes too sharp?
Add a little more pasta water and check the salt. A small drizzle of olive oil can also soften the lemon's edge without covering up its flavor.
Can I add beans?
One drained and rinsed 15-ounce can of white beans fits well here. Add it with the artichokes and heat through before adding the pasta. You may need another splash of pasta water when tossing.
Serve right away while the sauce is glossy and the noodles are loose. A green salad or a bowl of white beans makes a good companion.
