Are you looking for a delicious and satisfying weeknight dinner that’s also easy to make? Look no further! Artichoke pasta dishes are a staple in many cuisines, and when combined with creamy sauces, they become even more irresistible. In this article, we’ll explore 18 mouthwatering recipes that showcase the best of artichokes and pasta. From classic combinations like lemon garlic and sun-dried tomato to more adventurous pairings like spicy olive and truffle oil, there’s something for everyone.
In the following pages, you’ll discover a range of creamy artichoke pasta recipes that are perfect for weeknights or special occasions. Whether you’re a fan of bold flavors or subtle nuances, these dishes will surely become new favorites in your kitchen.
Lemon Garlic Artichoke Pasta
Brighten up your pasta game with this tangy and flavorful Lemon Garlic Artichoke Pasta recipe! This creamy and herbaceous dish combines the sweetness of artichokes with the brightness of lemon, all wrapped in a garlicky blanket.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 1 can (14 oz.) artichoke hearts, drained and chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and sauté for 1 minute.
3. Add lemon juice, artichoke hearts, salt, and pepper. Stir to combine.
4. Add cooked pasta to the skillet, tossing to coat with the sauce.
5. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Creamy Spinach and Artichoke Pasta
Creamy Spinach and Artichoke Pasta: A Rich and Flavorful Twist on Classic Pasta
This creamy pasta dish combines the comforting flavors of spinach, artichokes, and Parmesan cheese for a satisfying and indulgent meal.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 1 (14.5 oz.) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, sauté garlic and artichoke hearts in butter until fragrant.
3. Add spinach leaves and cook until wilted.
4. Sprinkle flour over the mixture and whisk smooth.
5. Gradually add heavy cream, whisking constantly to avoid lumps.
6. Stir in Parmesan cheese until melted; season with salt and pepper.
7. Combine cooked pasta with creamy artichoke mixture; toss to coat.
Cooking Time: 20-25 minutes
Sun-Dried Tomato Artichoke Pasta
Elevate your pasta game with this flavorful and aromatic recipe that combines the sweetness of sun-dried tomatoes with the tender artichoke hearts. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice (e.g., linguine, fettuccine)
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup artichoke hearts, canned or marinated
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add chopped sun-dried tomatoes and artichoke hearts. Cook for an additional 2-3 minutes, stirring occasionally.
4. Combine cooked pasta with the tomato-artichoke mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Artichoke and Mushroom Pasta Alfredo
Artichoke and Mushroom Pasta Alfredo: A Creamy Twist on a Classic
This recipe combines the earthy flavors of mushrooms and artichokes with the richness of Alfredo sauce, creating a decadent yet approachable pasta dish.
Ingredients:
– 8 oz fettuccine
– 1 large artichoke heart (canned or fresh), chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 3/4 cup all-purpose flour
– 1 1/2 cups heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Stir in artichoke heart, flour, and heavy cream. Bring to a simmer and cook for 2-3 minutes or until thickened.
5. Combine cooked pasta with the sauce mixture. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Pesto Artichoke Pasta with Pine Nuts
A vibrant and flavorful pasta dish, this recipe combines the creaminess of pesto with the sweetness of artichokes and crunch of pine nuts.
Ingredients:
– 8 oz. pasta (such as linguine or fettuccine)
– 1/2 cup pesto
– 1 can artichoke hearts, drained and chopped
– 1/4 cup pine nuts
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the pesto over medium heat.
3. Add the chopped artichoke hearts and cook for 2-3 minutes or until heated through.
4. Stir in the pine nuts and Parmesan cheese. Season with salt and pepper to taste.
5. Add the cooked pasta to the skillet, tossing everything together until well combined.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Roasted Garlic and Artichoke Pasta
Roasted Garlic and Artichoke Pasta: A rich and flavorful pasta dish that combines the sweetness of roasted garlic with the tender artichokes, all wrapped up in a savory sauce.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 4-6 garlic cloves
– 1 large artichoke heart, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 30-40 minutes, or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped artichoke heart and cook for 5-7 minutes, or until tender.
4. Combine roasted garlic with cooked artichokes and a pinch of salt and pepper in the skillet.
5. Toss cooked pasta with garlic-artichoke mixture and Parmesan cheese.
6. Serve hot, garnished with fresh parsley.
Cooking Time: 45-50 minutes
Artichoke and Ricotta Stuffed Shells
Elevate your pasta game with this creamy, savory recipe that combines the flavors of artichoke and ricotta cheese.
Ingredients:
– 12 jumbo pasta shells
– 1 (14 oz) can artichoke hearts, drained and chopped
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine artichoke hearts, ricotta cheese, Parmesan cheese, egg, oregano, salt, and pepper. Mix until smooth.
4. Stuff each pasta shell with the artichoke-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the shells and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and bake an additional 10-15 minutes, or until lightly browned.
Cooking Time: 35-40 minutes
Spicy Artichoke and Olive Pasta
This recipe combines the bold flavors of artichokes, olives, and red pepper flakes with a rich and creamy pasta sauce. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 8 oz pasta (such as penne or fusilli)
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 1 tsp red pepper flakes
– 1 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add artichoke hearts, olives, and red pepper flakes to the skillet. Cook for 2-3 minutes, until the flavors meld together.
4. Add cooked pasta to the skillet, tossing to combine with the artichoke mixture.
5. Season with salt and pepper to taste. Top with Parmesan cheese and chopped parsley (if using).
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Artichoke Pasta Primavera
This vibrant pasta dish combines the sweetness of artichokes with the brightness of spring vegetables, all tied together with a light and zesty sauce.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 1 large artichoke heart, drained and chopped
– 2 cups mixed spring vegetables (e.g., asparagus, bell peppers, snap peas)
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp. white wine vinegar
– 1 tsp. lemon zest
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add chopped artichoke heart and spring vegetables. Cook for 4-5 minutes or until tender.
4. Stir in white wine vinegar and lemon zest. Season with salt and pepper to taste.
5. Combine cooked pasta, artichoke mixture, and Parmesan cheese (if using). Toss to combine.
6. Serve immediately, garnished with additional lemon slices if desired.
Cooking Time: 20-25 minutes
One-Pot Artichoke and Chicken Pasta
This hearty one-pot pasta dish combines the flavors of artichokes, chicken, garlic, and parmesan for a satisfying meal that’s ready in under 30 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves of garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup pasta of your choice (e.g. penne, fusilli)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated parmesan cheese for serving (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot or Dutch oven, cook chicken over medium-high heat until browned, about 5-7 minutes.
3. Add garlic, artichoke hearts, chicken broth, heavy cream, and oregano. Bring to a simmer.
4. Stir in cooked pasta and let it absorb the creamy sauce for about 2-3 minutes.
5. Season with salt and pepper to taste. Serve hot, topped with grated parmesan cheese if desired.
Cooking Time: 20-25 minutes
Artichoke and Bacon Carbonara
Elevate your pasta game with this creamy, savory twist on the classic Italian dish. This Artichoke and Bacon Carbonara combines tender artichoke hearts, crispy bacon, and rich eggs for a truly unforgettable meal.
Ingredients:
– 12 oz spaghetti
– 6 slices of cooked bacon, diced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add chopped artichoke hearts and cook for 1-2 minutes or until heated through.
4. In a separate bowl, whisk together eggs and Parmesan cheese. Season with salt and pepper to taste.
5. Add cooked spaghetti to the egg mixture and toss to combine.
6. Add cooked bacon and artichoke hearts to the pasta and toss until well coated.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegan Artichoke Pasta with Cashew Cream
This creamy pasta dish is a game-changer for artichoke lovers, featuring tender artichoke hearts and a rich cashew cream sauce. It’s an easy and impressive vegan option for a weeknight dinner or special occasion.
Ingredients:
– 1 pound pasta of your choice
– 2 large artichokes, canned or fresh
– 1/4 cup cashews
– 1/2 cup nutritional yeast
– 2 tablespoons lemon juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup vegan grated Parmesan (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a blender, combine cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
3. Add canned artichoke hearts or fresh artichoke quarters to the blended mixture and stir to combine.
4. Combine cooked pasta and artichoke-cashew cream sauce. If using vegan Parmesan, sprinkle on top.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Artichoke and Shrimp Scampi Pasta
Artichoke and Shrimp Scampi Pasta: A flavorful and elegant pasta dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz. linguine pasta
– 1 large artichoke, peeled and quartered
– 1 pound large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 tablespoons white wine (optional)
– 1/4 cup chicken broth
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine pasta according to package instructions until al dente.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add artichoke quarters and shrimp to the skillet. Cook for 2-3 minutes or until shrimp are pink and artichokes are tender.
4. If using white wine and chicken broth, add to the skillet and stir to combine. Bring mixture to a simmer.
5. Stir in lemon juice and season with salt and pepper to taste.
6. Combine cooked pasta and scampi sauce in the skillet. Toss until well coated.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Baked Artichoke and Mozzarella Pasta
This creamy pasta dish combines the sweetness of artichokes with the richness of mozzarella cheese, all wrapped up in a comforting baked package. Perfect for a cozy night in or a dinner party.
Ingredients:
– 8 oz pasta (such as penne or fusilli)
– 1 large artichoke heart, canned and drained
– 2 cups cherry tomatoes, halved
– 1 cup mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine artichoke heart, cherry tomatoes, mozzarella cheese, and Parmesan cheese.
4. Add cooked pasta to the bowl and toss gently to combine.
5. Transfer the mixture to a baking dish coated with olive oil. Top with additional mozzarella cheese if desired.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Artichoke and Sausage Penne
This recipe combines the sweetness of artichokes with the savory flavor of sausage for a delicious and satisfying meal. With just a few ingredients, you can create a hearty dish that’s perfect for a weeknight dinner.
Ingredients:
– 12 oz penne pasta
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 lb sweet Italian sausage, casings removed
– 2 artichoke hearts, canned or fresh
– 1 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook penne pasta according to package instructions.
2. In a large skillet, cook sausage over medium-high heat until browned, breaking up with a spoon as it cooks.
3. Add onion and garlic to the skillet; cook until onion is translucent.
4. Stir in artichoke hearts, chicken broth, and Parmesan cheese. Simmer for 5-7 minutes or until flavors have melded together.
5. Combine cooked pasta and sausage mixture. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Artichoke Pasta Salad with Feta
A refreshing summer salad that combines the unique flavor of artichokes with the creaminess of feta cheese, all tossed with al dente pasta and a hint of Mediterranean herbs.
Ingredients:
– 8 oz. bow-tie pasta
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine artichoke hearts, feta cheese, olive oil, garlic, and oregano. Toss gently to combine.
3. Add the cooked pasta to the bowl and toss to combine with the artichoke mixture.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Truffle Oil Artichoke Pasta
Elevate your pasta game with the earthy flavor of truffles and the sweetness of artichokes.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 1/2 cup truffle oil
– 1 can artichoke hearts (14 oz.), drained and chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat truffle oil over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped artichoke hearts to the skillet and stir to combine with the truffle oil mixture. Cook for an additional 2-3 minutes.
4. Add cooked pasta to the skillet, tossing to combine with the artichoke-truffle mixture. If needed, add some reserved pasta water to achieve desired consistency.
5. Season with salt, pepper, and Parmesan cheese. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Artichoke and Asparagus Linguine
This recipe combines the tender sweetness of artichokes with the crisp, green flavor of asparagus, all wrapped up in a light and creamy linguine dish.
Ingredients:
– 12 oz linguine pasta
– 2 large artichokes, trimmed and quartered
– 1 pound fresh asparagus, trimmed
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, then reserve.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add artichoke quarters and cook for 5 minutes, or until tender.
4. Add asparagus and cook for an additional 3-4 minutes, or until tender but still crisp.
5. If using white wine, add it to the skillet and simmer for 2 minutes.
6. Toss cooked linguine with artichoke and asparagus mixture. Season with Parmesan cheese, salt, and pepper.
7. Serve immediately.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your weeknight dinners with these creamy artichoke pasta recipes! From classic combinations like lemon garlic and spinach, to bold flavors like spicy olive and truffle oil, there’s something for everyone. Try adding some roasted garlic or sun-dried tomatoes for extra depth of flavor. And if you’re looking for a vegan option, don’t worry – we’ve got you covered with a cashew cream recipe. Whether you’re in the mood for a comforting casserole or a quick one-pot meal, these artichoke pasta recipes are sure to please.
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