Lemon-y, Artichoke-y, Kale-y One Pot Pasta

in Desserts, Pasta

Lemon-y, Artichoke-y, Kale-y One Pot Pasta

I’m not gonna lie, I’m not one to jump on recipe food trends right away. I’m what you call an SEO nightmare. If I was a smart blogger, everything would be called one bowl this or 30 minute that. I’d make those Pinterest pin collages that are like ten photos deep that have like a million repins. I don’t hate on stuff like that; it’s just not really me…and I’m sort of too lazy to try it. So, I’ve been super skeptical of the one pot pasta trend that hit its peak last year when Martha Stewart posted this recipe.

Lemon-y, Artichoke-y, Kale-y One Pot Pasta

Not gonna lie, I still give that water to pasta ratio major side eye. But I’m what you call an al dente freakazoid. I can’t handle mushy pasta like at all at all.

Lemon-y, Artichoke-y, Kale-y One Pot Pasta

This recipe doesn’t give you that! YAY!

One of my favorite recipes of all time that I used to make like every single night when I was broke and single was this pasta, risotto style by Mark Bittman. This kinda reminds me of that (because of the chicken broth) but with no adding or anything like that.

This recipe is so simple and tastes creamy and lemon-y and the kale and artichokes are so good.

Lemon-y, Artichoke-y, Kale-y One Pot Pasta

The recipe starts with all of the ingredientses. From the time the liquid starts to boil, set your timer to 7 minutes. At the 7 minute mark, test the pasta. If it’s too al dente cook it for 1 to 2 minutes more. And then turn the entire thing off. There will be some residual liquid at the bottom.

The trick is to add the creme fraiche or yogurt to that residual liquid to thicken it up. And then let it rest for about a minute. The pasta literally soaks all of it up. It’s SO good.

It’s the perfect combination of a lemon-y, creamy and so so easy.

Lemon-y, Artichoke-y, Kale-y One Pot Pasta

Lemon-y, Artichoke-y, Kale-y One Pot Pasta

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Serving Size: 4

Lemon-y, Artichoke-y, Kale-y One Pot Pasta


  • 16 ounces dried linguine
  • 3 cups water
  • 1 1/2 cups low-sodium chicken broth
  • 1 shallot, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 1 1/2 cups frozen or canned or jarred (and drained) artichokes
  • 1 cup kale, stems removed and leaves chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper, plus more for garnish
  • 1/4 cup creme fraiche or Greek yogurt (you don’t want the yogurt to be too runny)
  • 2 tablespoons unsalted butter
  • Juice and zest from 1 lemon


  1. To a large dutch oven or medium saucepan, add the pasta, water, chicken broth, minced shallot, garlic, artichokes, kale, salt and crushed red pepper. Note: if the pasta can’t lay completely flat in your pot, then feel free to break the noodles in half.
  2. Turn the heat to high and leave it uncovered. When the water comes to a boil, set your timer to 7 minutes. While it’s cooking, stir it with a pair of tongs often. This will ensure even cooking with the noodles.
  3. At the 7 minute mark, taste the pasta. If it needs a bit more time, set a timer for a minute or so more. Then turn the heat off. Stir in the creme fraiche or yogurt, butter and lemon juice and zest. Allow it to rest for about a minute. This allows the pasta to soak up any of the residual liquid. Add the parmesan and more crushed red pepper (if you like) and give it one last toss. Divide amongst bowls and serve.

{ 20 comments… read them below or add one }

DessertForTwo February 29, 2016 at 1:20 am

If you’re a bad blogger, than I’m the worst! I love this recipe :)


Katrina @ Warm Vanilla Sugar February 29, 2016 at 5:05 am

So delicious! Love the lemon and artichoke mix!


Mollie February 29, 2016 at 6:32 am

This looks absolutely incredible! Perfect transitional pasta into spring!

xoxo Mollie


Allison from Sunshine in the Kitchen February 29, 2016 at 12:13 pm

Mmmmmmm. I will be making this one. And I don’t even eat much pasta.

Thank you!



Janice February 29, 2016 at 4:43 pm

This looks so good! I’m definitely going to make it this week.

Do I also put the shallot in at the beginning? I couldn’t find it in the directions.


Adrianna Adarme February 29, 2016 at 7:06 pm

Ahh sorry about that. It’s in there now!


Janet February 29, 2016 at 10:00 pm

I love one pot meals and I can get all the ingredients here in South Africa where we are living at the moment. Could I use whole wheat pasta or would that take too long to cook?


Adrianna Adarme March 1, 2016 at 8:28 am

I don’t see why not. I think it’ll work! If it needs more time and goes through all the liquid, you could simply add an additional 1/4 cup of water or broth.


Janet March 1, 2016 at 11:24 pm

The whole wheat pasta took a bit more time to cook with an addition of some extra water but it worked! I noticed you just said “artichokes” without specifying whether they should be cut up and I cut mine into halves or quarters. Your pictures seem to also have them cut up. I think this recipe could take more than a cup of kale. I have some leftovers of the pasta and tonight I might cook some of the leftover raw kale and throw it in. My husband lapped it up and I liked the lemon flavor. I had seen a very fattening lemon pasta on Ina Garten”s show and wondered how I could do something like that without cream. This is it!


Valeria March 1, 2016 at 6:28 am

I made this dish last night for dinner – it was FABULOUS!! I loved how easy this recipe is :) As always, you save the day!! :) :) :)


Adrianna Adarme March 1, 2016 at 8:48 am

Awesome! Makes my day! xox


Rebecca March 1, 2016 at 9:11 am

I’ll be playing single lady this week, and will probably stuff my face with this pasta for every single meal. And maybe I’m a lazy looker, but I hardly every click on the millions of pictures pins because a)WAY too much stuff to go through, and b) CLICKBAIT!


Libby March 1, 2016 at 10:34 am

This ticks all of my boxes. Pasta CHECK! Artichoke CHECK! One pot YES PLEASE!


Laura (A Beautiful Plate) March 1, 2016 at 3:58 pm

I LOVE THIS POST. And this is why I love you. And I totally give one-post pasta the side eye all the time – but you’re convincing me to try it!!!


Karen Hilliard March 3, 2016 at 1:32 pm

Thank you very much, this was easy and turned out super delicious! I used some of my fermented lemons instead of the way it was listed. You go girl!!! =))


Becky Staple March 12, 2016 at 11:13 am

Can’t wait to try this! I’ve made lemony pasta but never thought to add the artichokes.


Emily March 13, 2016 at 7:36 pm

Really looking forward to making this! You mention parmesan at the end but it’s not in the list of ingredients – is it just sprinkled over top or is it a more substantial amount that you stir in?


Allie March 16, 2016 at 6:42 pm

This looks so perfect. I am adding this to my list of stuff to make right now…its currently a very long list but this is definitely going near the top


Rosie June 10, 2016 at 7:24 am

Mmmm, this sounds and looks so fantastic. Adding this to my “to-make” list! Thanks for sharing. Also, beautiful photography!

xx, R @ The Girl in Polka Dots


Kristin August 25, 2016 at 7:52 pm

This looks delicious but just a heads up you are missing parmesan in the list of ingredients. Making another trip to the store but really excited to try this! Thank you!


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