Artichoke and Tomato Pasta with Lemon Zest
A simple pasta dish where the natural bitterness of artichokes is harmonized with sun-ripened tomatoes and a touch of lemon, creating a bright and satisfying meal. This italian-inspired pasta ready in about 30 minutes pairs penne pasta, olive oil, minced garlic 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
- 12 oz penne pasta
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 14 oz can diced tomatoes
- 1 cup, drained and quartered artichoke hearts
- 1 tbsp lemon zest
- 1/4 cup, chopped fresh basil
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned. Stir in 14 oz diced tomatoes and 1 cup quartered artichoke hearts; simmer for 5 minutes until slightly thickened.
- Step 3: Add the drained pasta to the skillet with 2 tablespoons of reserved pasta water. Toss vigorously for 1 minute until the sauce clings to the pasta. Stir in 1 tbsp lemon zest and 1/4 cup chopped fresh basil until evenly distributed and fragrant. Adjust consistency with more reserved pasta water if needed, then serve immediately.
Frequently asked questions
How long does Artichoke and Tomato Pasta with Lemon Zest take to make?
Total time is about 30 minutes (10 min prep + 20 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 Tomato 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 penne pasta from drying out.
Can I substitute ingredients in Artichoke and Tomato 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 Tomato 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.
What goes well with Artichoke and Tomato Pasta with Lemon Zest?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Wow, this is exactly what I was looking for. The lemon and tomato combo is divine.
- ★★★★★
The perfect summer pasta! I added some fresh basil and it was amazing.
- ★★★★★
Made this for my family and they loved it. The artichokes were tender and the tomato flavor was just right.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
