Lemon Butter Pasta with Artichokes and Capers
Easy, flavorful recipe for Lemon Butter Pasta with Artichokes and Capers. A delicious spring-inspired meatless meal by Tori Avey.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces angel hair (capellini) or spaghetti pasta
- 8 ounces quartered artichoke hearts, frozen, canned or steamed till tender ((about 2 cups))
- 2 tablespoons extra virgin olive oil
- 6 tablespoons butter
- 1/4 cup shallots, minced
- 3 tablespoons capers, rinsed
- 2 teaspoons lemon zest
- 1/2 teaspoon crushed red pepper, optional ((adds spice))
- 1/4 teaspoon salt, or more to taste ((heaping))
- 3 tablespoons lemon juice, or more to taste
- 3 tablespoons chopped parsley, divided
Instructions
- 1
Cook pasta according to package directions. Reserve 2 tbsp of the pasta cooking water. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve.
- 2
Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and 2 tbsp pasta cooking water. Cook until a sauce develops. This will happen quickly.
- 3
Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter. Add additional butter, salt and lemon to taste, if desired.
- 4
Serve hot and garnish with remaining fresh chopped parsley.