The Memory of Lemons
It’s fascinating how scents and flavors affect our brains. They can spark memories and emotions in an instant; the whiff of a rose reminds us of a garden, or the smell of bread baking pulls us back to a cozy kitchen. For me, Lemon and Artichoke Fettuccine is a dish that captures that same sensory magic.
Just the sight of a lemon can take me back to my stepfather, who wore the bright color daily because it was a “happy color”. The scent reminds me of my mother’s garden, where she sat beneath her lemon tree with hummingbirds hovering nearby, a cup of tea in her hand. And the taste has carried me across time and place, from lemon and honey tea in England, to baking Lemon Ginger Scones, to savoring a lemon tart so unforgettable I still think about recreating it.
A Bright and Creamy Mediterranean Pasta
This Lemon and Artichoke Fettuccine is layered with flavor: lemon zest for brightness, sun-dried tomatoes for richness, and marinated artichokes for tang. I’ve created a vegetarian version, but it’s easy to adapt; simply swap in vegan Parmesan for a dairy-free dish or use gluten-free pasta to suit your needs.
Instead of heavy cream, I like to use coconut cream, which lends a subtle sweetness that pairs beautifully with lemon. Cannellini beans add both protein and creaminess, making the dish hearty without feeling heavy.
Best of all? It comes together in 30 minutes or less and uses just one pot. You can keep it simple with lemon and Parmesan or load it up with artichokes, sun-dried tomatoes, capers, beans, and herbs for a meal that feels both rustic and elegant.
Lemon and Artichoke Fettuccine Ingredients Are Good for You
- Lemon Zest: Packed with essential oils and flavonoids, lemon zest brightens flavor and may help reduce oxidative stress. Its uplifting aroma can also boost mood and sharpen focus.
- Artichokes: A great source of fiber and prebiotics, supporting digestion and gut health.
- Cannellini Beans: Provide plant-based protein and minerals, plus extra creaminess without the need for heavy dairy.
- Pasta: A wholesome source of complex carbohydrates, pasta offers steady energy and satiety. Paired with fiber- and protein-rich ingredients (like beans and vegetables), it becomes a balanced, nourishing base.
- Garlic and Shallots: Rich in antioxidants and compounds that support heart health and immune function.
- Fresh Herbs: Basil, parsley, or oregano bring anti-inflammatory properties along with freshness and vitamins.
- Olive Oil: Full of heart-healthy monounsaturated fats and antioxidants that round out the dish.
Lemon and Artichoke Fettuccine
Ingredients
- 2 tablespoons olive oil
- ½ cup finely diced shallots
- 2 cloves garlic chopped (about 1 ½ tablespoons)
- 3 cups vegetable broth or 3 cups water + 1 ½ vegetable bouillon cubes
- 8 ounces 227 g dry fettuccine
- ½ cup coconut cream or dairy cream
- Zest of 2 lemons
- ½ cup finely grated Parmesan vegan or dairy
- ½ cup cooked cannellini beans
- ⅓ cup julienned sun-dried tomatoes about 5 halves
- 200 g jar artichoke hearts drained and quartered
- 1 –2 tablespoons capers
- ¼ –½ cup chopped fresh herbs basil, parsley, or oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt adjust to taste
Instructions
Sauté the aromatics
- Heat olive oil in a large skillet or wide pan over medium heat. Add the shallots and cook for 2–3 minutes, until softened. Stir in the garlic and cook for 1 minute more, until fragrant.
Cook the pasta
- Pour in the vegetable broth and bring to a boil. Add the fettuccine and reduce to a simmer. Stir and turn the pasta a few times as it begins to soften, then spread it evenly across the pan. Cover and simmer for about 8-10 minutes, until the pasta is al dente but still firm to the bite.
Build the sauce
- Stir in the cream, artichoke hearts, sun-dried tomatoes, lemon zest, capers, cannellini beans, and Parmesan. Toss gently to coat the pasta in the sauce. Season with salt and pepper.
Finish and serve
- Sprinkle the fresh herbs over the pasta and toss lightly. Serve warm, garnished with extra Parmesan and herbs. Best served immediately.
Notes
Nutrition
Step by Step
Lemon and Artichoke Fettuccine Ingredients
Prepare the Lemon and Artichoke Fettuccine ingredients
Cook fettuccine in shallots, garlic and broth
Add the additional ingredients and toss
Cooked Lemon and Artichoke Fettuccine
YOU MAY ALSO LIKE:
SPAGHETTI SQUASH WITH SPINACH AND BASIL SAUCE
Roasted Tomato and Fresh Arugula Spaghetti
DREAMY EGGPLANT PARMESAN
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