angel hair pasta with artichokes

Lemon

2 min read

·

01-02-2025

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Angel hair pasta, with its ethereal lightness and delicate strands, provides the perfect canvas for a vibrant and flavorful sauce. This recipe elevates the simple pasta dish to a culinary experience, showcasing the subtle sweetness of artichoke hearts against a backdrop of bright lemon and fragrant garlic. It's a quick weeknight meal that feels elegant enough for a special occasion.

Why This Recipe Works

This recipe focuses on highlighting the natural flavors of fresh ingredients. The delicate angel hair pasta doesn't overpower the artichokes, allowing their unique taste to shine. The addition of lemon juice provides a necessary brightness, cutting through any richness and adding a zesty kick. The garlic adds a subtle savory depth without overpowering the other flavors. This recipe is easily adaptable to your taste preferences – feel free to add protein like shrimp or chicken, or experiment with different herbs.

Ingredients You'll Need:

• 8 ounces angel hair pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 (14-ounce) can artichoke hearts, drained and quartered (or 1 ½ cups fresh artichoke hearts, cleaned and quartered)
• 1/4 cup dry white wine (optional, but adds depth of flavor)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

2. Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.

3. Add Artichoke Hearts: Add the quartered artichoke hearts to the skillet and cook for 2-3 minutes, stirring occasionally, until they are slightly softened.

4. Deglaze (Optional): If using white wine, pour it into the skillet and let it simmer for a minute or two, allowing the alcohol to cook off and the flavors to meld.

5. Combine Pasta and Sauce: Add the cooked angel hair pasta to the skillet with the artichokes. Toss to coat the pasta evenly with the garlic and artichoke mixture.

6. Finish the Dish: Stir in the Parmesan cheese and lemon juice. Add a little bit of the reserved pasta water if needed to create a light sauce. Season with salt and pepper to taste.

7. Serve: Serve immediately, garnished with fresh parsley.

Tips and Variations:

• Fresh Artichoke Hearts: Using fresh artichoke hearts elevates the dish even further. However, make sure to clean and prepare them properly before cooking. This involves trimming the stems, removing the outer leaves, and parboiling or steaming them for a few minutes to soften.

• Spice it Up: Add a pinch of red pepper flakes for a touch of heat.

• Creamy Version: Stir in a tablespoon or two of heavy cream for a richer, creamier sauce.

• Protein Boost: Add cooked shrimp, chicken, or pancetta for extra protein.

Serving Suggestions:

This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. A simple side salad with a light vinaigrette would complement the meal perfectly.

This recipe delivers a sophisticated yet simple pasta dish that’s sure to impress. The delicate balance of flavors and textures makes it a memorable meal, perfect for any occasion. Enjoy!