One Pot Lemon Butter Zucchini and Artichoke Pasta
This One Pot, Lemon Butter Zucchini and Artichoke Pasta is the most delicious thing you can make in 30 minutes on a summer night! This dish is bursting with simple summer flavours and is the best way to use up all that summer zucchini harvest. Serve this dish on its own or as a side dish and cozy up to a perfect summer meal!
How to make this simple, one-pot, Lemon Butter Zucchini & Artichoke Pasta
I feel that summer pastas are underrated. Summer is one of my favourite times to enjoy pasta. Especially when they are all made in just one pot! This lemon butter, zucchini & artichoke dish is all made in one pot - no need to even boil your pasta in advance! The goal is to keep summer pastas simple and let the fresh produce do all the work.
You’ll start by creating a browned butter situation with the butter, shallots, garlic and thyme. I also added red pepper flakes - just a bit for a little kick. It was barely noticeable but definitely delicious! Then you toss your dry pasta right into that goodness and stir to be sure every piece of penne is coated in those flavours.
Next, you add in the grated zucchini (measure with your heart here but I used about 1.5 zucchini) your fresh basil and some chicken stock. All of this will simmer together for a few minutes until the pasta starts to absorb the liquid.
When the liquid is almost totally absorbed, I added in a heaping dollop of mascarpone cheese, some grated parmesan, those briney artichoke hearts and a little squeeze of lemon juice. The house smelled amazing!
It tasted even better.
One Pot Lemon Butter Zucchini and Artichoke Pasta
Ingredients:
3 tbsp salted butter
2 shallots, sliced
2 garlic cloves, minced
2 tsp lemon zest
1 tbsp fresh thyme, chopped
1/2 tsp red pepper flakes
1 lb short pasta (such as penne, rigatoni)
4 cups chicken stock
1 cup fresh basil, chopped
1-2 zucchini, grated (appor 2 cups grated zucchini)
1 cup mascarpone cheese
1/2 cup Parmesan cheese
1/2 cup marinated artichoke hearts, roughly chopped
1/2 lemon, juiced
Directions:
In a large, high sided skillet, melt the butter, shallot, garlic, lemon zest, thyme and red pepper flakes. When the butter starts to brown (~5 mins) add the dry pasta to the pan and give it a good stir until the dry pasta is well coated.
Add in the zucchini and the broth. Season with S&P. Bring this to a boil, and then reduce the heat and allow this to simmer, stirring often.
When the pasta is al dente, add in the mascarpone, the parmesan, the artichokes and the basil. Stir to combine into a silky sauce. Stir through the lemon juice.
Spoon into wide bowls and enjoy!
If you loved this one, try some of these other summer pastas:
Ravioli with Sweet Corn, Cherry Tomatoes and Basil
Easy Sheet Pan Caprese Gnocchi
Dump & Devour Boursin Veggie Pasta
Did you try this delicious recipe for Lemon Butter Zucchini & Artichoke Pasta? Let me know how it went for you in the comments. I love hearing from you!
And please tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!
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