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One Pot Lemon-Artichoke Piccata Pasta

One Pot Lemon-Artichoke Piccata Pasta

One pot lemon-artichoke piccata pasta is the ultimate weeknight-friendly riff on the Italian classic that comes together in just 30 minutes.
Course Main Course, Vegetarian
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. unsalted butter
  • 1/2 cup chopped yellow onion
  • 4 garlic cloves minced
  • 1/2 cup dry white wine such as Pinot Grigio
  • 1/2 tsp. kosher salt
  • 1/2 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
  • 1/2 cup half and half
  • 1/2 cup freshly grated Parmesan cheese plus more for garnish
  • 1 14-oz. can quartered artichoke hearts, drained
  • 2 Tbsp. capers drained
  • 1/4 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.