Gluten-Free Lemon Artichoke Pasta

Serving size: 5 servings


  • 12 oz. gluten free noodles
  • 2 Tbsp. olive oil
  • 1 14 oz. can quartered artichoke hearts, drained & patted dry
  • 5 Tbsp. butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 lemons zest finely grated & juiced
  • 2 Tbsp. capers
  • ½ cup Italian parsley, chopped
  • ½ cup Parmesan cheese, grated
  • Sea salt
  • Black pepper


  1. Cook noodles following the directions on the package. Reserve some of the cooking water for later
  2. In a large skillet heat olive oil over medium high heat. Place the artichokes in a single layer and let cook for 3 minutes or until browned on one side. Flip and repeat on the other side. Remove artichokes from the pan and reduce heat to medium.
  3. Add butter and shallot and cook until shallots are tender – about 5 minutes. Add garlic, lemon zest, lemon juice, and capers. Cook and stir until the sauce begins to thicken.
  4. Add the pasta and artichokes to the pan. Mix until pasta is coated with the sauce. If the sauce is to dry, add 1 tablespoon at a time of the reserved water until desired consistency is reached. Add parsley and Parmesan cheese and mix. Season with salt and pepper to taste.

Nutrition per serving: 380 calories, 46 g carbohydrates, 30 mg cholesterol, 17 g fat, 1 g fiber, 12 g protein, 1120 mg sodium, 4 g sugar.

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