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This lemon artichoke and spinach pasta is a quick, easy, and delicious weeknight dinner idea. It’s packed with nutritious veggies and full of fresh flavours! Feel free to serve with an additional protein, like shrimp or chicken.

Overhead photo of a white plate topped with lemon artichoke and spinach pasta.

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 20+ easy, healthy pasta recipes for more ideas!

Closeup photo of a white plate topped with lemon artichoke and spinach pasta.

Ingredients Needed

All you need to make this lemon artichoke pasta are 9 simple ingredients:

Full measurements and detailed instructions are located in the recipe card below!

Overhead photo of small bowls of ingredients on a wood cutting board.

Recipe Modifications & Ingredient Swaps

  1. 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!
  2. 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.
  3. For a vegan version, you can swap the parmesan with a vegan alternative.
  4. This pasta would go great with an additional protein source, like grilled chicken or sauteed garlic shrimp
  5. You can also try this with other leafy greens, like kale or swiss chard. Or, try throwing in other veggies, like asparagus or broccoli.
  6. 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!
Overhead photo of lemon artichoke and spinach spaghetti in a pan.

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.

Lemon Nutrition Benefits

Lemons are a good source of:

  • vitamin C
  • dietary fiber
  • antioxidants
Overhead photo of a white plate topped with lemon artichoke and spinach pasta.

More Healthy Pasta Recipes

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

This lemon artichoke spinach pasta is a quick, easy, and delicious weeknight dinner idea. It's packed with nutritious veggies and full of fresh flavours! Feel free to serve with an additional protein, like shrimp or chicken.
Overhead photo of a white plate topped with lemon artichoke and spinach pasta.
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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

*LEFTOVERS: Leftovers will keep for about 3 days in an airtight container in the fridge. To reheat, simply warm them in the microwave or on the stovetop over low heat. If you find it’s dried out a bit, you can add an extra splash of olive oil!
*RECIPE MODIFICATIONS & 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 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!

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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