Artichoke and Lemon Linguine

Recipes this easy make me happy.

Literally, you cook the pasta, put all other ingredients in a food processor, combine pasta with sauce and serve. Sometimes good things in life, really are simple. When you tinker with something too much, you risk ruining it.

Although, now that I've said that, I am thinking of adding some red pepper flakes next time. Oh well, it's hard not to tinker!

Make this pasta as-is, or play around with the simple ingredients it calls for. Don't skip the parmesan though! This recipe is an easy, quick weeknight meal that you'll be very happy with.



Artichoke and Lemon Linguine
adapted from Technicolor Kitchen

1 package linguine
8 can artichoke hearts – rapidly rinse them to remove any excess brine
1/4 cup fresh lemon juice, and grated zest of 1 lemon
1/4 cup parsley
Pinch of fleur de sel (salt)
Freshly ground black pepper, to taste
5 tablespoons extra virgin olive oil
Grated parmesan, to serve


Cook the linguine in a large saucepan of salted boiling water until al dente; drain and return to the pot.

While the pasta cooks, make the sauce: place the artichoke hearts, lemon zest and juice, parsley, fleur de sel, pepper and olive oil in a food processor and process until you get a smooth mixture.

Stir the sauce through the pasta, and return to heat. Cook until heated through, approximately 5 minutes. Top with parmesan and serve immediately. Serves 2.

More artichoke and pasta recipes:
- Artichoke Pesto Pasta, from Book of Yum
- Artichoke Orzo Salad, from Wasabi Bratwurst
- Salmon Artichoke and Sundried Tomato Linguine, from Daily Unadventures in Cooking
- Sole Fillets with Artichoke Pasta, from Everyday with Rachel Ray

Guten appetit!