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Lemon Pasta with Spinach, Artichokes, and Truffle Oil Recipe

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4.3 from 29 reviews

This vibrant Lemon Pasta recipe features gemelli pasta cooked in a flavorful broth, infused with fresh lemon zest and juice, and enriched with creamy parmesan and spinach. Optional additions of broccoli and artichoke hearts provide extra texture and nutrition, while a drizzle of white truffle oil adds a luxurious finishing touch. Ready in just 25 minutes, this dish offers a bright, creamy, and comforting meal perfect for any occasion.

Ingredients

Pasta and Broth

  • 8 ounces gemelli pasta (or pasta of choice, about half a standard bag)
  • 2 cups chicken broth (or substitute vegetable broth)
  • ½ to 1 teaspoon kosher salt (optional, adjust to taste)
  • 2 cloves garlic, minced

Vegetables and Flavorings

  • 1 crown broccoli, chopped small (optional)
  • 15 ounces artichoke hearts, quartered (brined or marinated, optional)
  • 2 cups baby spinach
  • ⅛ to ¼ cup Italian flat leaf parsley, chopped (reserve some for garnish)
  • ½ lemon zest (zest whole lemon, use half in pasta and half for garnish)
  • 1½ to 2 tablespoons fresh lemon juice (about ½ a lemon)

Dairy and Finishing Touches

  • ½ cup heavy cream (may substitute half and half)
  • ¼ cup parmesan cheese, freshly grated
  • ¼ cup parmesan cheese, fresh shaved (or increase grated parmesan to ½ cup total)
  • La Tourangelle white truffle oil, for drizzling (optional, for serving)

Instructions

  1. Boil Pasta: In a deep pot or 4-quart dutch oven, combine gemelli pasta, chicken broth, minced garlic, and kosher salt. Bring to a boil over medium-high heat.
  2. Cook Pasta: Reduce heat, cover, and simmer according to package instructions until pasta is al dente, stirring occasionally. If adding broccoli, stir it in about halfway through cooking.
  3. Reserve Broth and Add Lemon: When pasta is nearly cooked, reserve some broth if excess remains. Stir in the zest of half a lemon and fresh lemon juice to infuse bright citrus flavor.
  4. Add Cream and Vegetables: Stir in the heavy cream, baby spinach, and quartered artichoke hearts (if using). Cook gently, stirring frequently, until spinach wilts and everything is heated through.
  5. Incorporate Herbs and Cheese: Add chopped Italian flat leaf parsley, reserving a little for garnish, along with freshly grated parmesan cheese. Stir until the cheese melts and blends into a creamy sauce.
  6. Adjust Seasoning: Taste and add kosher salt if necessary, balancing the flavors carefully.
  7. Plate and Garnish: Serve the creamy lemon pasta in bowls. Garnish with reserved parsley, a lemon wedge, additional lemon zest, shaved parmesan cheese, and a drizzle of white truffle oil for an indulgent aroma and flavor lift.

Notes

  • When using broccoli, add it to the pasta pot halfway through cooking so it becomes tender but retains some crunch.
  • If there is too much broth left after pasta is cooked, ladle some out and reserve for adjusting sauce consistency later.
  • Use freshly squeezed lemon juice and fresh zest for the brightest flavor.
  • White truffle oil is optional but adds a luxurious, earthy aroma that complements the lemon and parmesan beautifully.
  • Adjust salt carefully as the broth and parmesan cheese already contribute saltiness.

Find it online: https://recipethrive.com/lemon-pasta-with-spinach-artichokes-and-truffle-oil-recipe/