An easy 20 minute pasta with artichokes, asparagus, and a creamy lemon sauce!
This is such a spring-y, summer-y pasta and I am in love with it. Artichokes are one of my favorite foods in the history of ever and I will take them any way I can get them. My mom used to boil whole artichokes and serve them with melted butter – something I like to call death by heavenly heart attack. A whole bowl of butter just for dipping = mayyyyybe not so heart-healthy. But you’re essentially dipping flower petals in the butter. It can’t be that bad for you. (right?)
One of my favorite way to have artichokes is in pasta. In particular, a creamy lemon pasta with asparagus. Mmmmmm. This recipe is incredibly simple, just the way I like it. A few ingredients and only 20 minutes will deliver one of the best pastas you’ve ever tasted!
What people are saying about this Lemon Artichoke & Asparagus Pasta
“Made this tonight and it was fantastic – do not use short cuts from similar pins – this is the real deal. I added extra lemon and garlic, non-fat milk, and whole wheat flour. Next time I’ll use whole wheat pasta. Thanks for the great recipe!” – Kelley
“Made this exactly according to recipe, scaled down to one serving. It was great, however I found that it needed a lot more lemon juice the recipe called for, also some pepper. Other than that, great, I used cornstarch to thicken instead of flour and it worked fine. Will be repeating, I can imagine some meaty portobello’s would also work here alongside the asparagus. Great quick recipe.” – Julie
Lemon Artichoke & Asparagus Pasta
Ingredients
- 8 ounces bowtie pasta - cooked according to package instructions
- 1 14-ounce can artichoke hearts - drained and rinsed
- 12 asparagus spears - chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons garlic - minced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk - (I used fat free half and half, but use whatever you prefer)
- salt and pepper - to taste
- shaved parmesan
Instructions
- Spray a large pan or non stick skillet with cooking spray. Add artichoke hearts, lemon juice, and lemon zest and cook over medium-high heat for about 5 minutes. Add asparagus and cook another 2-4 minutes until tender, stirring throughout. Remove artichokes and asparagus with a slotted spoon and set aside.
- Add butter and garlic to pan and stir for 1 minute until garlic is fragrant. Add flour and stir until mixture forms a ball or clump. Slowly whisk in milk until mixture is smooth.
- Add pasta and stir to coat. Stir in artichokes and asparagus. Season with salt and pepper to taste and garnish with parmesan cheese.
How much asapargus did you use? The ingredients list doesn’t specify. Thanks!
Nevermind, I was totally wrong. Please disregard my last comment, so sorry I overlooked that!!!
made this exactly according to recipe, scaled down to one serving. it was great, however i found that it needed a lot more lemon juice the recipe called for, also some pepper. other than that, great, i used cornstarch to thicken instead of flour and it worked fine. will be repeating, I can imagine some meaty portobellos would also work here alongside the asparagus. great quick recipe.
Hi Tiffany, its been months. We went to San Fran a few months ago and i has artichoke ravioli in a lemon creme sauce. I was looking for a recipe when i came across this. Im in love and it was so easy. Hope that you are doing well
Thanks, Jean!
MADE THIS TONIGHT USING RICE MILK RATHER THAN COW MILK AND IT WAS DELICIOUS. NICE MIXTURE OF LEMON AND VEGETABLES- WILL ABSOLUTELY MAKE AGAIN
Glad yours turned out well!