Artichoke Pasta with Lemon and Asparagus

This artichoke pasta with lemon and asparagus is light, fresh, and full of flavor. Tender bow tie pasta is tossed with sautéed asparagus, artichoke hearts, bright lemon juice and zest, and finished with feta and Parmesan cheese. It’s the kind of easy pasta dinner that feels fancy but comes together fast — perfect for weeknights, spring meals, or when you want something fresh but still comforting.

I’ll never turn down a good pasta dish. Pasta is one of those meals that works year-round, and I love how easy it is to switch things up with seasonal veggies and simple flavors. Some of my favorite pasta recipes include lemony pastas, veggie-packed pasta dishes, and quick stovetop meals that don’t require much cleanup. If you love pasta as much as I do, be sure to browse my pasta recipes and check out a few similar favorites like Shrimp Scampi Recipe with Lemon, Pan Fried Cabbage and Noodles, or Slow Cooker Chicken in Sour Cream Sauce.

Why You’ll Love This Artichoke Pasta

• Fresh, bright lemon flavor without being heavy
• Loaded with vegetables like asparagus and artichokes
• Easy pasta recipe ready in about 30 minutes
• Great for spring and summer dinners
• Simple ingredients with big flavor

Ingredients

• 4 cups bow tie pasta
• ½ lb asparagus, trimmed
• 1 (14 oz) can artichoke hearts, drained
• 2 teaspoons garlic powder
• ⅛ teaspoon red cayenne pepper
• ¼ teaspoon salt
• 4 oz peppercorn-flavored feta cheese, crumbled
• 1 lemon, freshly squeezed (or 2 tablespoons lemon juice)
• 1 tablespoon lemon zest
• 1 teaspoon olive oil (plus more if needed)
• 2 tablespoons fresh minced parsley
• ½ cup grated Parmesan cheese

Equipment Needed

• Large pot for pasta
• Colander
• Large skillet
• Measuring cups and spoons
• Zester or microplane
• Wooden spoon or tongs

How to Make Artichoke Pasta with Lemon and Asparagus

Cook the bow tie pasta according to package directions.

Drain the pasta, reserving ½ cup of the pasta water, and return the pasta to the pot.

In a large skillet over medium-high heat, add 2 tablespoons olive oil.

Sauté the asparagus and artichoke hearts until lightly browned.

Add the garlic powder and cook for about 1 minute longer.

Add the sautéed vegetables, cayenne pepper, salt, feta cheese, lemon juice, lemon zest, and reserved pasta water to the pasta.

Toss everything together and heat until warmed through.

Serve topped with fresh parsley and grated Parmesan cheese.

Tips and Variations

• If the pasta is sticking, add a little extra olive oil to loosen it up.
• Swap bow tie pasta for penne, rotini, or linguine.
• Add grilled chicken or shrimp for extra protein.
• Use goat cheese instead of feta for a creamier texture.
• Like heat? Add extra cayenne or red pepper flakes.

What to Serve With Artichoke Pasta

This lemon artichoke pasta pairs well with:

Grilled chicken or fish

Garlic bread or crusty bread

Simple green salad

Roasted vegetables

FAQs

Can I use frozen asparagus?

Yes. Thaw it first and pat it dry to avoid excess moisture in the pasta.

Can I make this pasta ahead of time?

Yes! I love the leftovers for this pasta. Reheat for quick lunches. Add olive oil to thin out the pasta and enjoy.

Is this pasta spicy?

It has just a tiny kick from cayenne pepper. You can reduce or omit it if preferred.

Storing and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or olive oil if needed.

More pasta Recipes You’ll Love

shrimp pasta with tomatoes and feta, and pasta with white sauce and chicken

Serving Size

• Serves 4–6 people.

Printable Recipe