Creamy Artichoke and Dill Pasta with Lemon Breadcrumbs

Ingredients

• •12 oz pasta (e.g., fettuccine or linguine)
• •1 cup canned or jarred artichoke hearts, drained and chopped
• •1 cup heavy cream
• •1/2 cup grated Parmesan cheese
• •2 tablespoons fresh dill, chopped
• •2 tablespoons olive oil
• •1/2 cup breadcrumbs
• •1 lemon, zested and juiced
• •2 cloves garlic, minced
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.

2. 2

   While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden and crispy, about 3-4 minutes. Stir in the lemon zest, season with a pinch of salt, and transfer to a small bowl. Set aside.

3. 3

   In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the chopped artichoke hearts to the skillet and cook for 2-3 minutes, stirring occasionally, until warmed through.

5. 5

   Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and allow it to melt into the sauce. Season with salt and black pepper to taste.

6. 6

   Add the chopped fresh dill and lemon juice to the sauce, stirring to combine. If the sauce is too thick, thin it out with a splash of the reserved pasta water until it reaches your desired consistency.

7. 7

   Toss the cooked pasta in the skillet with the sauce, ensuring it is well-coated. Cook for another 1-2 minutes to allow the flavors to meld together.

8. 8

   Divide the pasta among serving plates and top with the crispy lemon breadcrumbs. Garnish with additional dill or Parmesan cheese, if desired, and serve immediately.