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.
There’s nothing better than a comforting pasta dinner that’s quick to throw together and tastes delicious, am I right? This lemon artichoke and spinach pasta ticks all those boxes!
This pasta recipe is only 9 ingredients, but you can totally customize it by adding some more veggies or serving it with an additional protein source (I think it would taste great with some sautéed garlic shrimp or grilled/baked chicken).
As always, I share a bunch of ingredient swaps and modifications below to help match your unique dietary needs or preferences.
Lemon and artichokes add such a lovely, fresh flavour to this dish and it’s a super easy way to use up canned artichoke hearts. As a dietitian, I’m happy to share that artichokes are packed with nutrition benefits, too!
Want more pasta recipe inspiration? Check out my roundup of nutritious pasta recipes for more ideas!
Ingredients Needed
All you need to make this lemon artichoke pasta are 9 simple ingredients:
- pasta of choice
- olive oil
- garlic
- canned artichoke hearts
- lemon (zest + juice)
- spinach
- parsley
- parmesan
- hazelnuts (optional)
Full measurements and detailed instructions are located in the recipe card below!
Recipe Modifications & Ingredient Swaps
- Feel free to use any pasta shape that you like. I love this one with a long pasta shape like spaghetti, linguine, or angel hair, but it would work with smaller ones too!
- For a gluten-free version, simply use a gluten-free pasta. You can also serve this with a legume-based pasta for extra plant-based protein.
- For a vegan version, you can swap the parmesan with a vegan alternative.
- This pasta would go great with an additional protein source, like grilled chicken or sautéed garlic shrimp
- You can also try this with other leafy greens, like kale or swiss chard. Or, try throwing in other veggies, like asparagus or broccoli.
- The hazelnuts add a nice toasty crunch to this pasta, but you can leave them out for a nut-free version. Alternatively, you could try using a different nut, like almonds!
Is It Better To Cook With Fresh Or Jarred Artichokes?
Neither is “better,” in my opinion. It really comes down to personal preference, comfort level, convenience, and time.
Both options pack in the health benefits of artichokes (no need to worry there!), but the jarred option is certainly easier and faster to cook with.
I used jarred artichokes hearts for this lemon artichoke pasta recipe – it made it come together much faster!
Looking for more ways to use canned artichokes? Check out this canned artichoke recipe for an artichoke pesto orzo!
Is Spinach & Artichoke Pasta Good For You?
While many recipes for spinach artichoke pasta resemble more of a heavy dip, this recipe is made without the use of cream cheese, sour cream, or heavy cream.
It’s a lightened-up version that is delicious, easy to make, and reaps the health and nutrition benefits of all the vegetables in it!
Artichoke Nutrition Benefits
Artichokes are a good source of:
- dietary fiber
- vitamin C
- vitamin K
- folate
- magnesium
- potassium
- antioxidants
Spinach Nutrition Benefits
Spinach is an awesome source of many vitamins and minerals, such as:
- vitamin A
- vitamin C
- vitamin K
- folate
- calcium
This leafy green is also packed with different phytonutrients (plant compounds) that offer antioxidant functions, helping to fight cellular damage.
Love spinach? Check out more healthy recipes using spinach – including this easy spinach pasta recipe!
Lemon Nutrition Benefits
Lemons are a source of:
- vitamin C
- potassium
- vitamin B6
- antioxidants
- fiber (if you eat the pulp!)
More Healthy Pasta Recipes
- Basil Walnut Pesto Linguine With Shrimp
- Mediterranean Canned Mackerel Pasta
- Creamy Goat Cheese Tomato Pasta
- Vegan Red Pesto Pasta
- Pasta With Veggies, Zoodles & Garlic Shrimp
Did you give this Lemon Artichoke & Spinach Pasta Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Healthy Lemon Artichoke & Spinach Pasta
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
Instructions
- PREP: mince garlic, chop artichoke hearts in halves or quarters, chop parsley, grate parmesan cheese, zest and juice lemon. Set all ingredients aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Feel free to use any pasta shape that you like. I love this one with a long pasta shape like spaghetti, linguine, or angel hair, but it would work with smaller ones too!
- For a gluten-free version, simply use a gluten-free pasta. You can also serve this with a legume-based pasta for extra plant-based protein.
- For a vegan version, you can swap the parmesan with a vegan alternative.
- This pasta would go great with an additional protein source, like grilled chicken or sauteed garlic shrimp
- You can also try this with other leafy greens, like kale or swiss chard. Or, try throwing in other veggies, like asparagus or broccoli.
- The hazelnuts add a nice toasty crunch to this pasta, but you can leave them out for a nut-free version. Alternatively, you could try using a different nut, like almonds!
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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9 Comments on “Healthy Lemon, Artichoke & Spinach Pasta”
So incredibly delicious and quick to make. Kid approved too which surprised me because of the artichokes 😂
Hi Sacha! Yay for kid approved veggies haha. So happy to hear you guys enjoyed this one. Thanks so much for sharing – it’s so appreciated 🙂
I love your all recipes 👍🏻😋
Thank you so much for sharing that, Janice!! I’m so happy to hear that 🙂
An easy and wonderful recipe. I made a vegetarian modification. I added 1/2 cup of milk. One 10 ounce package of frozen spinach pre cooked and 1 broiled beyond meat sausage link cut up. I tossed all and baked in an oven for 300º for 20 mins. Perfection!
Also, I forgot to mention I served this over a bed of fresh spinach and substituted the hazel nuts to Pine nuts.
WOW that sounds so delicious!! I love that you baked this one – I need to try that myself!! Thank you so much for sharing your experience. It’s so appreciated and I’m so happy you enjoyed this pasta 🙂
This is a great, quick, easy and healthy recipe. I have made it a several times, a number of different ways. I’ve made it with grilled chicken as well as with grilled shrimp. I’ve added roasted red peppers (from the jar) and swapped the hazelnuts with toasted pine nuts (personal flavor preference.) There are so many other substitutes that can be tried with this simple foundation (capers/feta/cherry tomato’s instead of parsley/parm/red peppers etc. etc.)
This is a great “pantry ready” recipe.
Hi Lisa! Thank you so much for this kind review and for sharing some of your additions to this recipe! I love them all and hopefully other readers can take inspiration here 🙂 So happy you enjoy this one!!