The Bright, Lemony 4-Ingredient Pasta I Make on Repeat

Instructions

1. 1

   Bring a large pot of water to a boil. Add 1 tablespoon plus 2 teaspoons of the salt. Add the pasta, stir once to ensure no pasta sticks to the pot, turn the heat down to medium, and cook according to the package directions for 1 minute shy of al dente. When the pasta is done cooking, reserve 1/2 cup of the pasta water and drain the pasta.

2. 2

   While the pasta is cooking, empty the entire jar of marinated artichoke hearts with their brine into a large skillet with the heat off. Use the side of a wooden spoon to break up the artichoke hearts a bit. Add the butter, lemon juice, and the remaining 1 teaspoon salt. Turn the heat to medium-high. Once the liquid starts to bubble, turn the heat down to medium and let simmer until about half of the liquid has evaporated, about 7 minutes.

3. 3

   Add the drained pasta and half of the reserved pasta cooking water to the skillet. Stir or toss to ensure it is covered with the sauce. Cook until the pasta is al dente, 2 to 3 minutes, continuing to stir or toss to ensure the pasta absorbs the sauce. Add more of the pasta water if needed. Taste and adjust the flavor with salt and pepper.

4. 4

   Garnish with red pepper flakes and/or parmesan, if desired. Serve hot. Refrigerate the pasta in a covered container for up to 5 days. To reheat, leave the cover on the pasta ajar and microwave for 2 minutes. Stir, and then if not heated through, continue to microwave in 30-second increments. Love the recipe? Leave us stars and a comment below!