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Pasta with Roasted Artichokes In Lemon Parmigiana Cream Sauce

Course: Pasta
Cuisine: Italian
Servings: 4 servings
Author: Roz | La Bella Vita Cucina Edits from Love & Olive Oil

Ingredients

  • 1 lb. pasta of choice here I used pappardelle - a wide flat noodle to capture the delicious sauce
  • 4 Tbsp. olive oil for roasting the artichokes and garlic
  • 3 large garlic cloves chopped
  • 2 cans or 1 bag of frozen whole or quartered artichoke hearts, drained (cut whole artichoke hearts into quarters)
  • Couple pinches of dried red pepper flakes optional
  • Juice of one lemon and completely zested
  • ½ stick unsalted butter
  • 1 - ½ cups of heavy cream
  • 1 - 2 cups finely grated parmigiana cheese
  • 1 cup freshly minced Italian parsley
  • salt and pepper to taste

Instructions

  • Begin by bringing a tall pot of water boiling.
  • While water is boiling, heat the oven to "broil".
  • Lay artichokes, garlic, and onions on a baking sheet. Drizzle the olive oil all over and roll the artichokes, garlic, and onions in the oil until nicely covered.
  • Sprinkle a few pinches of red pepper flakes over the artichoke and garlic (optional).
  • Roast while keeping a good eye on the artichokes so they don't burn black. When there is a nice brownish color on the artichokes, remove them from the oven and set them aside, covered to stay heated. Add a drizzle of olive oil and very gently stir so that the pasta doesn't stick together while you prepare the rest of the recipe.
  • Boil the pasta until al dente and even a little less than that.
  • In a large skillet, melt the butter, add the cream, lemon juice, and zest. Simmer at a warm temperature. Then add the parmigiana cheese. When the cheese is melted into the mixture, give it a good taste, and add more of any ingredient, if desired.
  • Add the roasted artichokes, garlic, and onions to the sauce, and heat through completely.
  • Place the pasta on a nice serving platter and then pour about half of the sauce on the pasta. Sprinkle freshly minced parsley and lemon zest all over the top. Serve.
  • Have a serving bowl with extra artichoke lemon parmigiana sauce and allow guests to add more sauce to their pasta.