Thanks to artichokes, lemon and arugula this pasta isn’t heavy, but still has a little creaminess from goat cheese and just a touch of cream. Jump to the Goat Cheese and Artichoke Pasta Recipe or read on to see our tips for making it.
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This recipe is excellent as-is, but for some extra protein add roasted shrimp or sliced chicken breast on top.
How to Make Pasta with Artichokes and Goat Cheese
I love that the sauce for this easy pasta can be made in the time it takes for pasta to cook. This is the ultimate quick and easy dinner.
While the pasta cooks, melt butter in a skillet. Add onions and red pepper flakes then cook until softened and sweet. In goes frozen peas and artichokes.
When the vegetables are warmed through, stir in a little heavy cream and goat cheese. Toss with the pasta and serve with lemon zest and fresh arugula to brighten the pasta up.
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Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Goat Cheese and Artichoke Pasta Recipe
Thanks to artichokes, lemon and arugula this pasta isn’t heavy, but still has a little creaminess from goat cheese and just a touch of cream. This recipe is excellent as-is, but for some extra protein add roasted shrimp or sliced chicken breast on top.
You Will Need
8 ounces dry pasta
2 tablespoons butter
1 medium onion, chopped
1/4 teaspoon red pepper flakes
1 (14 ounce) can quartered artichoke hearts, drained
1 cup frozen peas, thawed
1/4 cup heavy cream
4 ounces goat cheese
1 lemon, zested and juiced
2 cups fresh arugula or baby spinach
Salt and fresh ground pepper to taste
1Cook the pasta in boiling salted water until it is tender but not mushy. Drain, but reserve about 1/4 cup pasta water.
2Melt butter in a large skillet over medium heat, add onions and red pepper flakes then cook until onions are softened; about 5 minutes. Add the artichokes and peas. Cook until heated through, about 2 minutes.
3Reduce heat to low then stir in the cream and goat cheese. When the cheese melts into a sauce, add drained pasta and toss to coat. Use some or all of the reserved pasta water to help thin out the sauce so that the pasta is well coated with sauce.
4Remove from skillet from the heat then add lemon zest, juice and arugula, toss and season to taste with salt and pepper.
Do you have a breakdown showing sodium content for this pasta dish?
Hi Bev, We just published the nutrition facts 🙂
Great recipe. I increased the amount of artichoke and the cream. Arugula is not available here so omitted that and the lemon zest( my son doesn’t like the flavour). I had also increased the amount of pepper flakes( we are Asians). It was sooo tasty . It was a bit rich for adults but for children it was OK. My son doesn’t like vegetables so I try to find tasty vegetable recipes Thank you very much.
This sounds delicious! Do you think this would still work if served chilled or room temp? (I would like to serve at a summer lunch buffet) Would I need to substitute the heavy cream? Sorry, not much of an experienced cook, but love to try new things!
I wanted to thank you for a delicious recipe, your avocado pasta, which I made, loved and blogged.
This is another interesting and tasty pasta post.
This looks divine! Unfortunately, my husband is not an arugula fan. Can you suggest any substitutions for the arugula?
Try fresh spinach leaves 🙂
That would be perfect. Thank you!
Oh My! This looks so light and delicious. I love pasta, but hate the heavy cream sauces. The added color from the peas and arugula make for great presentation.