Spaghetti with lemon and artichokes

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Serves: 2

By suzikettles



  • 1 pinch salt and pepper (to taste)

  • 1/2 lemon

  • 1 tbsp Parmesan grated (to taste)

  • 2 handfuls spaghetti or tagliatelle

  • 80g tinned or fresh cooked artichokes (or 1/2 jar marinated artichoke hearts)


  1. Cook the pasta in a large pan of salted boiling water.
  2. While the pasta is cooking, juice and zest half a lemon, and roughly chop the artichoke hearts.
  3. Drain the cooked pasta and put it back in the warm pan. Add the lemon, a slug of olive oil - I use the oil from the jar the artichokes come in - the artichokes, Parmesan and some freshly ground black pepper. Mix to coat the pasta and warm through the other ingredients.
  4. Serve on warmed plates.

Handy Hint

A couple of handfuls of frozen peas thrown into the pasta water a few mins before it's ready are also good here.

I've said this is dairy free - the Parmesan is v tasty but obv you could leave it out.

Additional Information

  • cheese

  • Pasta

  • Low fat

  • Main Course

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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  • suzikettles 18/09/11 21:53

    I made this up to satisfy ds (4) who kept going on about wanting to eat "lemon pasta" which he insisted was just pasta and lemon juice. That sounded pretty bland to me, so I added some artichoke hearts that I had in the fridge. Anyway, it was so delicious that I googled "artichoke and lemon pasta" and turns out that it's a proper recipe all along. Some of them add olives as well - not tried it but it sounds good. Marinated artichokes aren't particularly cheap, but a three quid jar would make enough of this for four so it's actually pretty good value.