Lemon Artichoke Capellini with Garlic Breadcrumbs | CookOS

Lemon Artichoke Capellini

Name: Lemon Artichoke Capellini with Garlic Breadcrumbs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1/4 cup olive oil; 3 cloves garlic, minced; 1 (14 oz) can artichoke hearts, drained and quartered; 1/4 tsp red pepper flakes; 1/4 cup dry white wine; 1 lb capellini pasta, cooked; 1/2 cup reserved pasta water; 1/2 lemon, juiced; 3 tbsp butter; 1/2 cup Parmigiano-Reggiano cheese, freshly grated; 2 tbsp fresh parsley, chopped; 1/4 cup toasted lemon garlic breadcrumbs

Lemon Artichoke Capellini is a bright, 20-minute Italian-American pasta featuring sautéed artichoke hearts in a light white wine and lemon butter sauce, finished with crispy garlic breadcrumbs for texture and depth.

🌍Italian-American 🏷️Pasta 🏷️Capellini 🏷️Artichoke 🏷️Lemon pasta Weeknight

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

1/4 cup olive oil
3 cloves garlic, minced
1 (14 oz) can artichoke hearts, drained and quartered
1/4 tsp red pepper flakes
1/4 cup dry white wine
1 lb capellini pasta, cooked
1/2 cup reserved pasta water
1/2 lemon, juiced
3 tbsp butter
1/2 cup Parmigiano-Reggiano cheese, freshly grated
2 tbsp fresh parsley, choppedoptional
1/4 cup toasted lemon garlic breadcrumbsoptional

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Instructions

1
In a large skillet over medium heat, sauté the minced garlic and artichoke hearts in olive oil until fragrant.
2
Sprinkle in the red pepper flakes and pour in the white wine. Let it simmer for a minute.
3
Add the cooked capellini pasta to the skillet and toss to combine with the artichoke mixture.
4
Pour in the reserved pasta water, squeeze in the lemon juice, and add the butter. Toss continuously until the butter has melted and a creamy sauce forms.
5
Add the freshly grated Parmigiano-Reggiano cheese and toss until well combined.
6
Serve immediately, garnished with toasted lemon garlic breadcrumbs and fresh chopped parsley.

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Tips & Notes

Pro tips

Reserve pasta water before draining; the starch emulsifies the sauce and coats capellini evenly. Start with 1/2 cup and add more if the sauce seems too thick.
Toast the garlic breadcrumbs in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant—they continue to brown off heat.
Add the butter to the pasta off heat after tossing in the sauce; this prevents it from breaking and keeps the sauce silky and light.
Squeeze fresh lemon juice just before serving; the acidity fades quickly and flavors the dish best when bright.

Substitutions

Dry white wine → 1/4 cup vegetable broth with 1 tbsp fresh lemon juice (reduces acidity slightly)
Capellini → spaghetti or linguine (increases cooking time by 1–2 minutes; adjust pasta water ratio)
Parmigiano-Reggiano → Pecorino Romano (sharper, saltier—reduce added salt in the dish)
Artichoke hearts → fresh or frozen peas, or a mix of both (same cooking method; reduces earthiness)

Storage & make-ahead

Leftovers keep refrigerated up to 2 days; reheat gently with a splash of pasta water to loosen the sauce. Breadcrumbs are best sprinkled fresh after reheating.

Common Questions

Can I use fresh artichokes instead of canned?

Yes. Use about 1 lb fresh artichoke hearts, trimmed and halved; steam or blanch until tender (8–10 minutes) before sautéing to save cooking time.

What type of white wine works best?

A dry, crisp white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino works well. Avoid oaky wines that overpower the lemon and artichoke.

Can I make the breadcrumbs topping ahead?

Toast the garlic breadcrumbs up to 2 days ahead and store in an airtight container. Sprinkle over the plated pasta just before serving to keep them crispy.