Lemon Spaghetti With Roasted Artichokes Recipe (2024)

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.

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.

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

Not all lemons are created equal. If you have strong acidic lemons, you might want to cut by half. If you're using Meyer lemons, you might even want to increase the amount of juice and zest.

Loved this recipe! I didn't have basil, but put the pasta over a bed of arugula which tasted great. I grilled the artichokes in a cast iron pan (don't like using the oven in the summer), and threw in some garbanzo beans for protein. Success!

Forgot to mention that the photo shows a very small amount of pasta with a large number of artichokes. That's not how the recipe comes out. The pasta is very dominant in reality, which is still incredibly tasty, but people should be aware of this.

If combining the pasta water with Parmigiano or pecorino, the water should be not at boiling, or near boiling. This causes the cheese to seize up.

Made this last night. It's a winner. Super easy and lots of flavor. Since we have a lot of herbs in the garden, I threw in some lemon thyme, tarragon, and oregano.

I had some carrot greens that needed eating, so I took the lemon and parm and turned them into a quick pesto (with a bit of garlic and some pecans). Roasted the artichokes (possibly my last time turning on our big, hot oven for the summer), mixed everything up, died and went to heaven. How have I waited this many years to put roasted artichokes on my pasta? All these years of my life, wasted! Can't wait to try this again as written, but might try grilling the chokes because summer.

This recipe was easy and fabulous. I loved the tip from the notes about the pasta water and it worked like dream. I thought I’d add asparagus but couldn’t find any in market . I bought a mixture of local Lion’s Maine and oyster mushroom. Roasted them w oil and salt separate from the artichokes for 5-7 min.checking and moving them. It was so elegant and added that umami depth of flavor also threw in some caperers. I love the notes you guys, I get such good tips.

Loved it. Indeed, a keeper. We added 1/2 lb of shrimp that had been sautéed in olive oil with one clove of garlic and found it to be a nice complement.

This was a big hit and definitely will go into our regular rotation. Made as directed and added parsley along with the basil, and topped it with toasted garlic and Parmesan panko breadcrumbs (thanks, Missy!). Think it would be delicious with red pepper flakes for a kick, and maybe even capers for a little briny action. Will be fun to experiment with different variations!

How long and at what temp did you air fry the artichoke hearts?

Loved this dish as described. Only note is you really need to grate cheese fine, I didn't and it didn't incorportate well. Made 1/4 recipe as a side for two with some arctic char & chablis. Great meal.

Since the recipe calls for adding oil to the artichokes before roasting, I'd try draining (but not rinsing) the artichokes.That said, I've made pasta with artichokes in oil (not this recipe, just kind of winging it - added browned Italian sausage and some other things) and it was delicious. I think I pan-fried the artichokes to warm them up and added them w/ some oil to the pasta.

This is the first time I’ve made pasta like this and didn’t end up with cheese globs - such a great technique! I definitely have to grate the cheese into a powder (rather than finely shredded into strips) to make it work. This might have been obvious to others but wasn’t to us for a long time! Also I had marinated jarred artichokes in oil so I used those (just dumped and roasted, no need for extra oil!) and really liked the additional flavor.

I cut recipe in half for the two of us. I generally followed recipe, but added pine nuts and capers. I used marinated artichoke hearts so needed less oil, and roasted for only 15 mins, then another 6-7 mins. We both thought this was fantastic! Simply and delicious.

Didn’t have much parm so my “paste” wasn’t v thick. (I kept lemon juice amount the same cuz I love that). So I thickened with nonfat Greek yogurt and it was outstanding. The yogurt also served to increase protein, as did a few walnuts tossed atop this on the dinner plate. Someone suggested pine nuts- another good idea. Oh - and double the artichoke hearts!!

it was delicious. I would double the artichokes...for our taste.

I must be the only person who found the amount of lemon juice in this waaaaaay too tart & downright pucker-y. And I love lemon! Ordered some Meyer lemon juice concentrate & will use that the next time I try.

Made as directed and LOVED it. Definitely a keeper - only variation was that I used sage instead of basil. Nothing against basil, but I love sage and artichokes. Will make again and again (and try the basil next time).

This was easy and tasty. Used marinated artichokes and wish we had added toasted bread crumbs at the end

Made a half recipe and it was enough for husband & me. We both loved it. Next time around I’m going to try a couple of the suggestions from the notes: add some shrimp and serve over arugula.

I’ve been enjoying this pasta since the recipe was published. Tonite I added a few crushed up roasted hazelnuts on top. A tasty addition!

Followed recipe. Delicious and a joy to eat.

My sauce wasn’t quite as silky as I’d dreamed of, but this was still very, very good! I reduced the pasta to 12 oz because I didn’t want the artichokes to get lost. I also added a can of white beans to roast with the artichokes, which added a healthier breadcrumb-like crunch. I added 2 grated cloves of garlic to the cheese mixture, which I recommend, and some crushed red pepper, which I wouldn’t do again. I also added some fresh thyme along with the basil, which added some depth.

Had this in my recipe box for a long time, but figured after a long weekend of BBQ, this would be a nice change. And it was…light, easy, and delicious!

Is this good at room temperature made a couple hours in advance of serving?

This is lovely and I will continue to fiddle with it. Used 3 cans of artichokes (took longer than 30 min to cook) and added some garlic butter toasted panko to the top, which I felt it needed for texture. As others note, the picture provided makes it look way more artichokey, but even with the three cans it felt a bit shy. Hand micro planing 6oz of Parmesan is a good bit of work, but I will definitely make it again. Maybe with a dash of miso?

If, as in my case, you find that your basil has somehow grown moldy, za’atar is also a nice complement to the other flavors in this recipe.