Parsley Pasta with Sautéed Artichokes

This hearty, almost-vegetarian dish packs big flavor thanks to succulent sautéed artichokes, fresh lemon, and a bright parsley and white wine sauce.

Parsley Pasta with Sautéed Artichokes

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  • Prep Time


  • Total Time


  • Servings



  • 12

    ounce(s) whole-wheat penne

  • 2

    tablespoon(s) olive oil

  • 4

    clove(s) garlic, finely chopped

  • 1

    (seeded if desired) red chili, thinly sliced, or ¼ to ½ teaspoon crushed red pepper

  • 1

    anchovy fillet, finely chopped (optional)

  • 1.00

    package(s) (16-ounce) frozen artichokes, thawed, patted dry, and roughly chopped

  • ½

    cup(s) dry white wine

  • 2

    teaspoon(s) lemon zest

  • 2.00

    tablespoon(s) lemon juice

  • 1.00

    bunch(es) (large) fresh flat-leaf parsley, stems discarded (about 3½ cups leaves), chopped

  • 2

    tablespoon(s) grated Parmesan


Cook the penne according to package directions. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the garlic, chili, and anchovy (if using) and cook, stirring, until the garlic is tender and beginning to brown, 1 to 2 minutes. Add the artichokes to the pan, increase the heat to medium-high and cook, tossing occasionally, until golden brown, about 3 minutes. Add the wine, lemon zest, and juice and simmer for 2 minutes. Stir in the parsley and cook for 1 minute. Toss the artichoke mixture with the pasta and top with the Parmesan.


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