Artichoke Pasta with White Beans and Lemon
A simply delicious artichoke pasta dish flavored with garlic, lemon, and white beans. Super simple and on the table in less than thirty minutes!
Artichoke Pasta with White Beans and LemonJump to Recipe
Normally, when I make a piccata recipe, I like to start with lightly floured chicken and fry it, then serve it with a bright lemony suce. This Artichoke Pasta takes some queues from that classic version, but is completely vegetarian. The flavors are still excellent and the dish is plenty filling without the meat.
To keep the prep time down on this dish, I like to use capellini pasta or thin spaghetti and then I fold inbig artichoke chunks, capers, lemon, and a garlic sauce. It was perfect and I actually thought it didn’t even need the protein.
Table of contents
Artichoke Pasta Ingredients
This Artichoke Pasta recipe doesn’t have a lot of ingredients and many of them can be found in good canned versions. No need to use fresh artichokes!
Instead of meat, I thought white beans would be a good addition to add more vegetables to the recipe. They are smooth and creamy and not overpowering at all.
The only thing you really need to chop up is an onion, mince some garlic, and mince some parsley for garnish!
As far as pasta goes, I would definitely use something in the spaghetti family. Linguine might be a bit on the sturdy side. I would stick with just normal spaghetti or, my favorite, capellini pasta (or angel hair). It cooks really quickly and folds into the light sauce nicely.
Cooking the Artichoke Pasta Sauce
A little pesto really rounds out this sauce and you can make your own or just use a little prepared pesto from a jar. I’m not sure I would make pesto from scratch just for this dish since there are a lot of other flavors going on. If you have some made though, definitely use it.
Add a drizzle of oil to a medium pot over medium heat with the diced onion. Let that cook for a few minutes until the onions soften and then add in the pesto and some flour.
Stir this all together and let the flour cook down for a minute or so. Then pour in the stock! I used veggie stock to keep it vegetarian but you could use chicken broth also.
Once you add your stock, the mixture will be pretty thick and that’s okay. You can always thin it out later!
Then stir in the artichokes, beans, and capers. I used quartered artichoke hearts.
Cooking the Pasta
Not overcooking the pasta is the hardest part of this dish, especially if you are using really thin pasta. If you’re using capellini pasta, don’t start cooking the pasta until your sauce is completely done as the pasta will take just 2-3 minutes to cook. be sure to add a few tablespoons of kosher salt to your pasta water to season it well.
When the pasta is done, drain it and save a cup or two of the pasta water. If the sauce is really thick at this point, stir in the reserved pasta water to thin it out.
Then add the pasta to the pot with the sauce and toss everything together really well.
This Artichoke Pasta is best served in big bowls, topped with some Parmesan cheese, lemon zest, and fresh parsley.
A big hunk of crusty bread is a good idea to soak up all that sauce.
The final pasta is light and refreshing, but still hearty enough for winter.
A few substitution Ideas
There are some easy substitutions or additions for this artichoke pasta recipe if you’re interested.
- For a spinach artichoke pasta version, add a few cups of baby spinach to the sauce before adding the pasta.
- Change up the sauce by adding some fresh diced roma tomatoes and top with fresh basil.
- Make the dish creamier by adding 1/2 cup of heavy cream to the sauce before serving.
My Artichoke Pasta with White Beans and Lemon
Artichoke Pasta with White Beans and Lemon
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ white onion diced
- 1 tablespoon all-purpose flour
- 1 cup vegetable stock
- 2 tablespoons pesto
- 1 14-oz. can artichokes, drained
- ¼ cup capers drained
- 1 15-oz can white beans, drained
- 1 lemon zest and juice
- Salt and pepper
- 12 ounces capellini pasta cooked
- Parmesan cheese for serving
- Fresh parsley garnish
- Baguette for serving
- Bring a large pot of salted water to a simmer for pasta and set it aside for later.
- In a second large skillet or pot, add olive oil and butter over medium heat. Add diced onion and cook until soft, about 2 minutes.
- Add flour to the pot and stir and cook flour for 30 seconds. Then stir in veggie stock and pesto and stir to combine. Turn heat down to medium low.
- Add pasta to boiling water and cook until al dente, probably 2-3 minutes if you’re using a thin pasta like capellini. Reserve 2 cups of pasta cooking water and drain pasta.
- Add 1/2 cup of pasta water to pot with sauce and stir. Then stir in artichokes, capers, drained beans, lemon juice, and cooked pasta.
- Stir together and add enough extra pasta water to form a sauce that just coats the pasta.
- Divide pasta between bowls or plates and top with grated Parmesan cheese, lemon zest, and parsley. Serve with toasted baguette!
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Here are a few other great Italian recipes!
There are so many delicious Italian recipes on Macheesmo. It might be my most popular recipe category. For starters this recently posted Carrot Pasta Sauce is surprising and wonderful. For something more classic, try this Pesto Pasta with Sauce or even this Turkey Ragu. Mushroom Carbonara is another classic and for something completely different try these Antipasto Quinoa Bowls! Also, this Sun-Dried Tomato and Chicken Pasta from Julia’s Album looks amazing and worth a shot!
25 Responses to “Artichoke Pasta with White Beans and Lemon” Leave a comment
Thanks Arthur! This was actually one of the few dishes I remade in the same month b/c I was just craving it. :)
i am a vegeterian and really like you vegetarian recipes. This is a “must do”very soon! Thanks
Thanks Joel! I love cooking vegetarian food. It forces me to think about flavors a bit more I think.
Perfect timing! Thanks for sharing this recipe — it’s an ideal meal for the post-Thanksgiving weekend.
Definitely Joan. Hope you get a chance to try it out!
It would be great if there was a button to e-mail your recipes, that I want to file, to myself. I clicked on the little envelope button on the top right thinking this was the way to e-mail the last recipe, but it just asked me to subscribe. I’m already on your list.
Yea… I removed that functionality actually in the new design because it was just cluttered and wasn’t used much. An easy solution though is to just go to the PRINT version of the recipe (in the recipe box) and then copy/paste that into an email and send it away. :)
Well… this was a VERY satisfying recipe! Thank you so much. It was different and refresing. We will do it again, and again. :)
Awesome! So glad you liked it Caroline! Thanks for reporting back. :)
Pretty awesome, Nick. In an effort to go a bit more ‘veggie’ this year, I made this for the family. Even two eight-year-olds, who turned up their noses at the artichoke hearts before I began to cook, gave it two thumbs up. I made enough for lunches and lunch boxes tomorrow — a big hit!!
Awesome Laura! Really glad the fam liked it. :)
I’m crazy about chicken piccata from Walmart and I’ve tried every recipe I can find plus ordering it in restaurants and I can’t find anything I like. Well I’ve since gone vegetarian and found this recipe and it is so good! I’ve made this enough times I feel I have to comment on how delicious this turns out. Thank you for this recipe!
Awesome Alli! Thanks for the comment and really glad you liked it!
This is delicious!! Thanks for posting. Love piccata but don’t like cooking with chicken so this is a perfect alternative. Didn’t see where to add the butter, so I left it out, or lemon juice, so I added it last to the sauce before I turned off the heat. Not sure if that’s right but it turned out and had a nice lemony flavor.
Yeah, Kate, the butter is mentioned in the printable version but not in the web post. Mine turned out great without it. I added sliced mushrooms, too, b/c I always put them in my chicken piccata. Unfortunately, I think my husband won’t like this as well as I do (unfortunately for HIM, b/c I’m going to freeze half of it in lunch servings for myself)!! Thanks!
Thanks very much for this recipe. We have a 2.5 year old, and my wife is 4 months pregnant with our second. She usually does most of the actual cooking. I put dinners on the table, but they are more of the reheat and serve variety (frozen taquitos, mac n cheese, and salad for example). This was a delicious dish. Economical, vegetarian, healthy, and easy. My wife and daughter both loved it. I feel a great deal of pride in being able to make it for them, and I can see why my wife enjoys cooking. I’ll be using more of your pasta dishes in the future, particularly as we get closer to #2. Congrats on your first.
Hey Matt, thanks for the comment and feedback! So happy that it got you in the kitchen cooking and that it was a success! Keep on feeding the family sir and congrats on #2!
Thank you for the recipe! This dish is delicious!!! I am vegan so I used vegan butter. It is an easy recipe to put together and doesn’t take much time. We live out of state from our family, so we often have out-of-town guests. When people stay with us, we cook vegan meals for them. So, I am constantly trying to find great recipes that fit our lifestyle, but will also wow a non-vegan crowd. This recipe has been added to my arsenal and I will make it many more times! Thanks again!
Hey Lanae! I’m so glad you liked it! If you’re looking for another vegan dish that I’ve served to vegan and non-vegan eaters, check out these summer veg burgers: https://www.macheesmo.com/sweet-potato-quinoa-veggie-burgers/ I topped mine with a little yogurt, but you could easily leave that off. They are great without it. Happy cooking!
Lanae; I’m curious. I had a good friend named Lanae years ago in Las Vegas. Did you ever live there? Is or was your last name Pike?
What a great recipe! Every now and then I get a hankering for my old favorites that I had before becoming a vegetarian and tonight I was really craving a chicken-less piccata and that’s how I ended up here. This recipe could not have been easier and I am currently enjoying a large bowl. The only differences I made were omitting the beans and adding one teaspoon of lemon zest to the mixture. I also added a bit of arrowroot to thicken it more because I thought it was looking a little thin. Anyway, I love it and will keep this page marked in the likelihood that I will be craving this again! Thanks!
Awesome Carolyn! Really glad it turned out great for ya!
Hi, I was racking my brains on how to prepare a piccata dish but not using fake chicken patties for the umpteenth time, and your recipe was a godsend! The artichokes, pesto and white beans were a nice variation. Thanks! It was delicious, by the way and we slurped up every single drop of sauce left.
Hey Joe! Really glad you liked it. Definitely a fave vegetarian recipe in our house!