Lemon Artichoke & Asparagus Pasta

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An easy 20 minute pasta with artichokes, asparagus, and a creamy lemon sauce!

Lemon Artichoke & Asparagus Pasta

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?)

Lemon Artichoke & Asparagus Pasta

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!

Lemon Artichoke & Asparagus Pasta

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

Lemon Artichoke & Asparagus Pasta

An easy 20 minute pasta with artichokes, asparagus, and a creamy lemon sauce!
4.75 from 4 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4

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.
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Comments

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!!!

4 stars
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.

5 stars
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!

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