How to Make Penne Pasta with Lemon & Artichoke Hearts | Easy Italian Recipe with Chef Frank

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

Start by boiling a pot of water and adding salt once it's boiling.

Drop the penne pasta into the boiling water and cook for about 10 minutes.

Heat a pan over medium heat and add a couple of tablespoons of extra virgin olive oil.

Sauté garlic and red pepper flakes in the oil until the garlic is lightly golden, about 1 minute.

Add artichoke hearts and sauté for about 1 minute to heat them through.

Once the pasta is cooked, drain it but leave some pasta water for the sauce.

Transfer the pasta into the pan with the sautéed ingredients.

Add lemon zest, lemon juice, and most of the parsley to the pasta, saving some for garnish.

Mix everything together, adding pasta water to create a creamy sauce as needed.

Add parmesan cheese and toss until the sauce thickens and becomes creamy.

Plate the pasta in a bowl, drizzle with extra virgin olive oil, garnish with remaining parsley and more cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens