Artichoke pasta with goat cheese is an easy dinner you can have on the table in less than 20 minutes. Rich and creamy with bright, citrusy notes, it’s perfect for spring!
Looking for more ways to use artichokes? Try my one pot Mediterranean red sauce pasta and hot artichoke dip.
I was 21 when I first tried an artichoke. I remember being at my mother-in-law’s house, and everyone was served their own artichoke in a bowl with a separate bowl that held melted butter. Then, a plate of cut lemons was passed around.
I had no idea what to do with this round pointy vegetable, and I watched as my husband and his mother pulled off the outer leaves and stripped the flesh with their teeth before discarding the leaf. One by one they dipped the leaves into butter and scraped the soft vegetal flesh along with their teeth.
After most of the fleshy leaves were removed, they tore off the remaining inner leaves to reveal a round disk covered by furry chokes that wiht with your knife or spoon you removed all the hairy pieces until you were left with the smooth green disk that you cut into pieces and drag through butter or a pile of mayonnaise and eat. This is the artichoke heart, and it turns out I loved it.
I immediately went on a quest to learn how to cook, eat, and serve artichokes. Now, every Christmas Eve, we make a cheesy artichoke bake. However, during the spring we take all these flavors and round them up for a cheesy springtime pasta dish full of artichoke hearts and the grassy bright flavor of goat cheese, fresh green onions or chives, and freshly cracked black pepper.
It looks impressive but is secretly quick and easy to make and is always a showstopper with guests!
Recipe Ingredients
Below is an overview of the recipe. Please be sure to scroll down to the recipe card for the complete details!
- Pasta – I use spaghetti, but any pasta you like best will work. If needed, use gluten-free varieties.
- Olive Oil and Butter – These form the base of the sauce, adding rich flavor to the dish.
- Heavy Cream – Creates a rich flavor and velvety consistency.
- Artichoke Hearts – I use canned hearts to keep things easy.
- Green Onions – These add just a bit of bite.
- Cheese – Goat cheese and parmesan cheese add lots of savory, tangy, gooey goodness. For the best taste and texture, buy a block of parmesan, and grate it yourself.
- Lemon – Use both the lemon juice and lemon zest to add a bright, citrusy taste, balancing the richness of the sauce.
How to Make Artichoke Pasta with Goat Cheese
- Cook the pasta in salted water to al dente according to package instructions. Then, drain the water, reserving about ¼ cup.
- Melt the olive oil and butter in a large skillet over medium heat. Add the artichokes, and cook until heated through.
- Reduce the heat to low, and stir in the cream, goat cheese, lemon juice, lemon zest, and parmesan, letting the cheese melt. Next, stir in the green onions, and add the pasta.
- Toss to coat and combine. If needed, add some or all of the reserved pasta water to thin out the sauce.
- Remove the skillet from the heat, season with salt and pepper to taste, and enjoy!
Serving Suggestions
I often pair this pasta dish with roasted chicken, grilled shrimp, whitefish filets, or easy baked salmon to make it more filling. Then, I add a kale salad or roasted Brussels sprout salad along with a side of cornbread or sourdough bread.
Finish with rhubarb cookies or strawberry ice cream pie for dessert, and your guests will be singing your praises.
Frequently Asked Questions
Yes, just make sure to thaw and drain frozen artichokes. For fresh artichokes, peel off the outer leaves, slice off the stems, use a vegetable peeler to remove any tough parts, and chop them into pieces.
Make sure to trim fresh artichokes, drain any excess liquid from canned or frozen varieties, and avoid overcooking. Then, for the best taste and texture, serve your pasta with artichoke hearts right away.
This recipe is best served fresh. However, you can transfer leftovers to an airtight container, and store them in the refrigerator for up to 2 days. To serve, reheat in a skillet over medium heat, and add a splash of water or broth as needed to loosen the sauce back up.
More Pasta Recipes
- Creamy Lemon Chicken Pasta
- Savory Melted Zucchini Pasta
- Sun Dried Tomato Pasta Salad
- Creamy Lemon Pasta with Crispy Breadcrumbs
Did you enjoy this Goat Cheese and Artichoke Pasta Recipe? Leave a comment and rating to let me know!
Goat Cheese and Artichoke Pasta Recipe
Equipment
Ingredients
- 8 ounces dry spaghetti pasta
- 1 Tablespoon olive oil
- 3 Tablespoons butter
- 1 can artichoke hearts quartered and drained
- 1/3 cup chopped green onions, 4 Tablespoons reserved for garnish
- 1/3 cup heavy cream
- 4 ounces plain Humble Goat Cheese you can sub Garlic Herb Humble Goat Cheese here too
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1/2 cup parmesan cheese
- Salt and fresh ground pepper to taste
Instructions
- Cook the pasta in boiling salted water until tender. Drain, but reserve about 1/4 cup of pasta water.8 ounces dry spaghetti pasta
- Melt olive oil and butter in a large skillet over medium heat. Add the artichokes and cook until heated about 2 minutes.1 Tablespoon olive oil, 3 Tablespoons butter, 1 can artichoke hearts quartered and drained
- Reduce heat to low then stir in the cream, goat cheese, lemon zest, lemon juice, and parmesan cheese. When the cheese melts into a sauce add green onions and add drained pasta and toss to coat. Use some or all of the reserved pasta water to help thin out the sauce so that the pasta is well coated with sauce.1/3 cup heavy cream, 4 ounces plain Humble Goat Cheese, 1 teaspoon lemon zest, 1 Tablespoon lemon juice, 1/2 cup parmesan cheese, 1/3 cup chopped green onions,
- Remove from skillet from the heat and add salt and pepper to tasteSalt and fresh ground pepper to taste
