One pot lemon-artichoke piccata pasta is the ultimate weeknight-friendly riff on the Italian classic that comes together in just 30 minutes.There are plenty of times when making a good plate of pasta can feel like a labor-of-love.
This, however, is not one of those times.
This recipe requires one pot (read: minimal dishes) and is easy enough for a weeknight but fancy enough for company (and ’tis the season for last minute entertaining!).It’s equal parts bright and creamy, and super satisfying without feeling heavy. A sunny lift from lemon zest helps balance the generous hit of Parmesan and makes the lively aromas even brighter.
Even though classic piccata recipes are devoid of artichokes, I love the one-two punch of tangy and briny flavors they add when paired with capers. If you’re not a fan of either one, feel free to exclude or substitute it for another pasta-friendly vegetable like wilted baby spinach or even steamed broccoli. One of the best things about one-pot pastas is that all of the flavor stays in one place. Hopefully we can all agree that salty, starchy pasta water is the secret weapon to the glossiest pasta sauces, but rarely do we get a chance to take full advantage of its magic. Here, we use the residual pasta cooking liquid to create an emulsified sauce that gets slightly thickened from cream and Parmesan. Just make sure you allow the cream and cheese enough time to mingle with the hot pasta and thicken up before removing it from the heat.
The vibrant lemon zest-parsley combo keeps the creamy garlic sauce in check, creating a harmonious and fully integrated plate of pasta. A squeeze of fresh lemon juice before serving reinvigorates the dish right when you’re ready for another hit of brightness.It’s a one-pot stop to weeknight bliss.
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter
- ½ cup chopped yellow onion
- 4 garlic cloves, minced
- ½ cup dry white wine (such as Pinot Grigio)
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 4 cups lower-sodium chicken broth (or vegetable broth if making vegetarian)
- 2 cups water
- 1 lb. dry Tortiglioni or ziti pasta
- ½ cup half and half
- ½ cup freshly grated Parmesan cheese, plus more for garnish
- 1 (14-oz. can) quartered artichoke hearts, drained
- 2 Tbsp. capers, drained
- ¼ cup fresh chopped parsley
- 1 tsp. grated lemon zest
- Heat oil and butter in a large high-sided sauté pan over medium heat. Add onions and garlic; cook 3 to 4 minutes, until softened. Add wine and increase heat to medium-high; simmer 3 minutes or until liquid is reduced by half. Stir in salt and pepper.
- Add broth, water, and pasta to pan; bring to a boil. Cook 15 minutes, uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed. Reduce heat to medium, stir in half-and-half and parmesan; cook 2 to 3 minutes, stirring often, until sauce begins to tighten up. (Cream sauces tighten up quickly as they cool, so it’s better to lean on the saucier side here.)
- Remove from heat and stir in artichokes, capers, parsley, and lemon zest. Garnish with additional parmesan and freshly ground black pepper, and serve alongside lemon wedges for squeezing overtop, if desired.