Lemon Spaghetti With Roasted Artichokes

By Naz Deravian

Updated June 22, 2022

Lemon Spaghetti With Roasted Artichokes
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Total Time
40 minutes
Rating
4(3,126)
Comments
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Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There’s no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully — and effortlessly — in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

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Ingredients

Yield:6 servings
  • 1pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
  • 5tablespoons extra-virgin olive oil
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 1pound spaghetti
  • 6ounces Parmesan, very finely grated
  • 1large lemon, zested (about ½ heaping teaspoon) and juiced (about 3 tablespoons)
  • 1tablespoon unsalted butter
  • ¼cup torn basil leaves, plus more for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

547 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 23 grams protein; 472 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Line a baking sheet with parchment paper.

  2. Step 2

    Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.

  3. Step 3

    Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.

  4. Step 4

    While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, ½ teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.

  5. Step 5

    Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.

  6. Step 6

    Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.

  7. Step 7

    Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.

  8. Step 8

    Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

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Ratings

4 out of 5
3,126 user ratings
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Comments

Max Alexander, Rome, Contestant MasterChef Italia 2020-2021

If you are lifting the pasta out of the water with tongs (or a spaghetti spoon) there is no need to “reserve” a cup of pasta water on the side where it gets cold. You have all the boiling hot pasta water you need, right in the pot. This is how most Italians make pasta; colanders are rarely used.

Missy Mareau

This was easy and delicious. The only thing we changed was to make the artichoke hearts in the air fryer and added toasted garlic breadcrumbs. Will definitely make again.

Denise

I’m thinking toasted pine nuts would be a yummy addition to this.

Laurie H.

This was quite good. I kept the salt to a minimum...lightly salted the thawed artichoke hearts, along with adding some Penzey's roasted garlic and pepper. I subbed a dollop of preserved lemon paste for the lemon. I also poured some of the pasta water into a measuring cup with the cheese and butter and stirred until it was mostly smooth before adding it to the pasta (drained and returned to the pot) and the preserved lemon and then tossed until the cheese sauce was well incorporated.

Kate

I picked way too much basil and threw it all in. Really tasty. Used a combo of regular and lemon basil. Sauce is still a little clumpy but it mostly came together.

LizM

This was one of the best pasta dishes I've ever eaten. I agree with more pasta water needed. And next time, I think I'll add roasted shrimp.

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