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Healthy Lemon Artichoke & Spinach Pasta

The classic flavour combination of spinach and artichoke without the use of cream cheese, sour cream, or heavy cream! This lemon and artichoke pasta with spinach is a quick, healthy, and delicious pasta dinner recipe. It’s packed with nutritious veggies and full of fresh flavours. Feel free to serve with an additional protein, like shrimp or chicken.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 112 grams spaghetti or pasta of choice ((4 ounces))
  • 1/4 cup raw hazelnuts ((optional))
  • 2 Tbsp olive oil ((divided))
  • 3-4 cloves garlic, minced
  • Approx. 4 cups spinach ((roughly 4 large handfuls!))
  • 1 can artichoke hearts, drained
  • 1 large lemon (zest+ juice)
  • 1/2 cup parsley, packed
  • 1/2 cup parmesan, freshly grated
  • Salt + pepper, to taste

Method
 

  1. PREP: mince garlic, chop artichoke hearts in halves or quarters, chop parsley, grate parmesan cheese, zest and juice lemon. Set all ingredients aside.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 a cup of pasta water and set aside.
  3. IF USING HAZELNUTS: heat a small pan over medium. Add raw hazelnuts and toast for 5-8 minutes, or until lightly browned and fragrant. Be sure to stir regularly and to keep an eye on them to prevent burning. Remove from heat and set aside.
  4. Heat a larger, separate pan over medium. Add 1 Tbsp olive oil and minced garlic. Sauté for about 2 minutes, until lightly browned. Add in spinach and artichoke hearts and cook until wilted.
  5. Add drained and cooked pasta to the larger pan. Stir in lemon zest, lemon juice, chopped parsley, parmesan, remaining Tbsp olive oil, and reserved pasta water. Season with salt and pepper. Cook together for about 2 minutes, stirring until heated through.
  6. At this point the hazelnuts should be cooled. Gently rub off their skins (it's ok if some remain!) and roughly chop into smaller pieces.
  7. Serve pasta and top with chopped hazelnuts. Feel free to add additional parmesan, fresh pepper, or an extra drizzle of olive oil. Enjoy warm!

Notes

  • To ensure your pasta is perfectly al dente, taste it a minute or two before the package instructions indicate; it should be tender but still have a slight bite.
  • To prevent your garlic from burning, sauté it over medium heat and keep a close eye on it, stirring frequently until it turns golden brown and fragrant.
  • If you prefer a nut-free version, simply omit the hazelnuts and consider adding a sprinkle of toasted pumpkin seeds for a similar crunch.
  • For easy storage, refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a pan over medium heat with a splash of water to loosen the sauce.
  • Feel free to swap out the parmesan for a dairy-free cheese alternative or nutritional yeast for a vegan-friendly option without sacrificing flavor.