Artichoke and Rosemary Pasta with Lemon Zest
A simple pasta dish where tender artichoke hearts and fragrant rosemary cut through the natural bitterness of the vegetables, brightened by fresh lemon. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, finely chopped fresh rosemary, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 14 oz (canned, drained and quartered) artichoke hearts
- 2 tbsp, finely chopped fresh rosemary
- 1, zested and juiced lemon
- 2 cloves, minced garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated parmesan
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil; add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat; add 2 minced garlic cloves and 2 tbsp finely chopped rosemary, sautéing for 1 minute until fragrant but not browned.
- Step 3: Add 14 oz drained artichoke hearts to the skillet, cooking for 3-4 minutes until slightly tender; stir in 1 tsp lemon zest and 1 tbsp lemon juice, then add the drained spaghetti and 1/4 cup reserved pasta water, tossing until the sauce coats the pasta.
- Step 4: Season with 1 tsp salt and 1/4 tsp black pepper, then stir in 1/2 cup grated parmesan until melted and combined.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Artichoke and Rosemary Pasta with Lemon Zest take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Artichoke and Rosemary Pasta with Lemon Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Artichoke and Rosemary Pasta with Lemon Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Artichoke and Rosemary Pasta with Lemon Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Artichoke and Rosemary Pasta with Lemon Zest vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
