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Crispy Artichoke Pasta

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This easy 20 minute pantry pasta is garlicky, lemony, and packed with flavor and texture.=
Course Dinner
Cuisine Italian
Keyword 20 Minute Meal, Pasta
Prep Time 5 mins
Cook Time 20 mins
Servings 3 people

Ingredients

Pasta Sauce

  • 1/2 lb pasta of choice 1/2 a box, linguini fini used in this recipe
  • 5 cloves garlic minced
  • 2 tbsp flour
  • 1/2 cup dry white wine pinot grigio is a great option
  • 2 cans quartered artichoke hearts in water save 1 can of the water
  • 1 lemon
  • 3 tbsp butter

Crispy Artichoke Topping

  • 1 can quartered artichoke hearts drained and patted dry
  • 1 tbsp olive oil extra virgin
  • salt

Crunchy Zesty Breadcrumbs

  • 1/2 cup pano breadcrumbs unseasoned
  • 1 zest of lemon

Instructions

Crispy Artichoke Topping

  • Preheat oven to 400°. On a sheet pan place drained and dried artichokes, drizzle with olive oil, a pinch of salt and toss. Roast for 15-20 minutes until artichokes are golden, but not burnt. Place on side.

Crunchy Zesty Breadcrumbs

  • In a dry frying pan add panko, a pinch of salt, and zest of 1 lemon. On low heat toast the panko until golden brown, continuously tossing approx 5 minutes. Remove from heat.

Pasta Sauce

  • In a large pot, boil pasta in salty water as per instructions on packaging. Drain and save on the side.
  • In another large pot over low-medium heat add 2 tbsp of olive oil. Add chopped garlic and sauté until garlic is fragrant, soft, but not brown 4-5 minutes. If garlic begins to brown the heat is too high.
  • Create a roux by mixing in flour. Cook roux for 3 minutes.
  • Add wine and whisk the roux with the flour so it creates a thick smooth paste. Cook for 2 minutes.
  • Add artichoke hearts with 1 can of artichoke water. Stir gently to not break artichoke hearts. Simmer for 5 minutes.
  • Add butter and lemon juice. Add a pinch of salt or salt to taste. Stir.
  • Add pasta, and toss to combine. Plate and top with crispy artichoke hearts and crunchy breadcrumbs. Enjoy!