This lemon artichoke pasta is chock-full of corn and edamame, which balance out the starch of the noodles with some hearty nutrition!
Update Notes: This post was originally published in July 2013, but was republished with tips, step by step photos, and a recipe change in September 2020.
👩🏻🍳 Lemon Artichoke Pasta Recipe Back Story
Do your kids LOVE pasta like mine do? My boys are maybe even a bit overly fond of it! So I am constantly on the lookout for creative things to do with spaghetti. And not just creative, but healthy, too! Did you know that artichoke hearts are known for being high in fiber, and that you can also eat the leaves of the artichoke plant?
This recipe utilizes the convenience of frozen artichoke hearts, which makes it perfect for a quick weeknight meal if you're in a rush. The corn and edamame balance out the starchiness and carbs from the pasta. Plus, their flavors are relatively mild, which makes this lemon artichoke pasta the perfect middle ground for your picky eaters who can't get enough noodles!
(Just make sure they're not picking around the veggies to eat just the pasta!)
🥘 Ingredients Needed
- spaghetti - my choice of pasta for this dish, and a favorite for my family!
- minced garlic - gives your lemon artichoke pasta a nice aromatic flavor.
- frozen artichoke hearts - delicious, convenient, and good for you.
- corn and edamame - provides this dish some extra nutritional value.
- salt and thyme - help to pull all of the flavors together.
- lemon juice - pairs great with the garlic and artichoke and adds just a bit of acidity.
- Cook your spaghetti according to the directions on the box, then drain and return to the pot.
- In the meantime, heat some olive oil in a large skillet and brown the garlic.
- Add the artichoke hearts and cook until they're also brown.
- Stir in the corn and edamame, allowing them to thaw through.
- Add your lemon juice, salt, and thyme, then continue to cook the vegetable mixture until it's heated through.
- Mix the artichoke and vegetable blend into the pasta, stir to combine, and serve!
While this dish is best served right out of the skillet (and only takes 15 minutes to cook!), you could definitely make it ahead of time and then reheat when it comes time to serve.
Allow your leftovers to cool, then transfer to a container safe for storing (airtight plastic or a ziploc bag work well). In the fridge, your past should be good for at least 3-4 days. In the freezer, it'll be good for 3 months or so.
If you're in a bit of a rush, the microwave works fine to reheat pasta. Transfer your pasta to a microwave-safe plate and heat for about a minute. If it's not hot enough, keep microwaving in 30-second increments until it's your desired temperature.
If you don't mind taking a little bit of extra time, you could also reheat this pasta in a skillet. Cook over medium heat until the pasta is heated through, and then serve.
From frozen, it's best to let the pasta thaw in the fridge for a few hours first, or overnight if you can! Then follow either of the methods above.
- Feel free to use whatever kind of pasta you prefer. Rotini and farfalle are both great options, or you can use whatever kind of pasta might be sitting around in your pantry!
- If you have leftovers, this lemon artichoke pasta would be great as a cold side dish with your lunch the next day!
- Because the flavors in this dish are so mild, you could mix in any number of additional vegetables if you'd like. Green beans, pieces of bell pepper, asparagus, or mushrooms would be delicious!
- The same goes for seasonings; if you want a little bit more of a kick, sprinkle on some red pepper flakes or chili powder. Or if you like your dish a little bit more on the salty side, you could add some onion powder or smoked paprika.
🥗 Suggested Side Dishes
Serve this lemon artichoke pasta with this Cornbread Casserole or any one of these other side dishes for the perfect dinner!
🍝 Additional Pasta Recipes
Here are a few more more pasta dish ideas for you!
Lemon Artichoke Pasta Recipe
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Lemon Artichoke PastaPrint Recipe
- 12-16 ounces spaghetti (1 box, use whole grain for added fiber))
- drizzle olive oil
- 1/2 tablespoon minced garlic
- 1 package frozen artichoke hearts (thawed)
- 1 cup frozen corn (no need to thaw)
- 1 cup frozen edamame (no need to thaw)
- 1 teaspoon salt
- 4 tablespoons lemon juice
- 1 teaspoon dried thyme (or more, to taste)
- Cook the spaghetti according to package directions. Drain when done and return to pot.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it starts to brown.
- Add the artichoke hearts and cook until they begin to brown.
- Add in the corn and edamame and stir for 1-2 minutes until they thaw.
- Add the salt, lemon juice, and thyme, and continue to cook for a few minutes until the entire mixture is heated through.
- Add the artichoke mixture into the pot with the pasta, toss, and serve.
- Fresh thyme is delicious in this dish, if you have it on hand. (Use about 3 teaspoons of fresh thyme to substitute for 1 teaspoon of dried thyme.)
- Store leftovers in an airtight container n the fridge for 3-4 days or the freezer for 3 months.
- Reheat refrigerated leftovers in the microwave on high for about a minute, then keep microwaving in 30-second increments until you reach your desired temperature. Or reheat in a skillet over medium heat until the pasta is hot. (If you leftovers are frozen, thaw in the refrigerator overnight before reheating.)
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