Back to Artichoke & Lemon Pasta

Print Options


Card Sizes

Artichoke & Lemon Pasta Recipe

Artichoke & Lemon Pasta Recipe

While sailing in the Mediterranean, we tasted a lemony pasta. I developed my own version of it that our guests love. Try it with shrimp, kalamatas and asparagus. —Peter Halferty, Corpus Christi, Texas
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings


  • 2-1/2 teaspoons salt, divided
  • 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 4 cups uncooked bow tie pasta (about 12 ounces)
  • 3 tablespoons olive oil, divided
  • 1 can (14 ounces) water-packed quartered artichoke hearts, well drained
  • 2 garlic cloves, minced
  • 1 cup crumbled goat cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon grated lemon peel
  • 2 to 3 tablespoons lemon juice
  • 1/3 cup grated Parmesan cheese


  • 1. Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
  • 2. In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.
  • 3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta.
  • 4. Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese. Yield: 6 servings.

Nutritional Facts

1-1/4 cups: 343 calories, 14g fat (5g saturated fat), 27mg cholesterol, 919mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 14g protein.

Reviews for Artichoke & Lemon Pasta

Sort By :

Average Rating
Reviewed Apr. 11, 2018

"So simple and yummy. I think using freshly squeezed lemon juice gives it a fresher taste."

Reviewed Dec. 28, 2017

"Simple, easy, and delicious!"

Reviewed May. 2, 2017

"As a diabetic I cannot eat the pasta but luckily for me they now make a Faro pasta"

Reviewed Mar. 29, 2016

"Thanks Peter! Really enjoyed your recipe and story. Used 12 Oz of pasta though that was more than 4 cups. Only thing extra added was some fresh cracked pepper. Perfection!"

Reviewed Feb. 27, 2016

"I was pleasantly surprised how good this was, especially after seeing the lack of liquids. I used feta instead of goat cheese."

Reviewed Nov. 10, 2015

"This was so Yummy!! Made it for some family stopping by and it was a hit. I would definitely make it for a dinner party."

Reviewed Sep. 29, 2015

"Really delicious, nice and cheesy. Great way to use up asparagus when it is coming up fast and furious. Goes well with white wine."

Reviewed May. 31, 2015

"When I saw this recipe in the magazine I thought it sounded delicious, but the result was even more delicious than I expected! To simplify the cooking process, I just added the chopped asparagus to the boiling pasta during the last 2.5 minutes on the timer. I didn't have goat cheese on hand, so I used a blend of 3/4 cup parm and 1/4 cup shredded moz. I keep diced grilled chicken in my freezer, so I added a container of that which made the pasta more filling. My kids loved this dish!"

Reviewed May. 8, 2015

"Delicious, delicious, delicious. This recipe was a perfect balance of citrus with the cheeses, asparagus and artichoke hearts. We fried up some italian sausages to have on the side."

Reviewed May. 2, 2015

"Absolutely delicious! I used marinated artichoke hearts since that was what I had on hand--drained and rinsed them and used some of the marinade instead of oil. Did not add goat cheese (not a family favorite) but added jumbo shrimp. Next time I will try adding chicken--

love one reviewers idea of seasoning chicken (or shrimp) with lemon pepper."

Loading Image