Pesto Artichoke Pasta
Pesto Artichoke Pasta features pasta tossed with tender canned artichokes and a creamy lemon pesto sauce for a dish that can stand on its own or be paired with a protein for filling dinner.
Servings: 4 servings
Calories: 599kcal
Ingredients
- 1 tbsp. oil
- 14.5 oz. Canned Artichokes drained and chopped
- ½ lb. Pasta I used linguine
- 1 shallot minced
- 4 garlic cloves minced
- ½ cup heavy cream
- ½ cup Pesto
- 1 cup Parmesan Cheese freshly grated
- ½ lemon juice and zest
Instructions
- Cook pasta according to the packaging instructions. When you drain it, be sure to reserve at least ½ cup of pasta water for later use in the sauce.
- While the pasta is cooking, heat oil in a large deep skillet over medium heat. Add minced shallot and garlic and cook for 1-2 minutes until fragrant.
- Add chopped artichokes and stir. Cook for 2 minutes.
- Add reserved pasta water and stir, scraping up any flavorful bits that have stuck to the bottom of the pan. Immediately add heavy cream and allow to thicken for a minute or two.
- Add in pesto, lemon juice, zest, and parmesan cheese and stir to combine.
- Add drained pasta noodles.
- Stir and serve.
Nutrition
Calories: 599kcal | Carbohydrates: 54g | Protein: 20g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1083mg | Potassium: 229mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1261IU | Vitamin C: 9mg | Calcium: 389mg | Iron: 1mg