Easy Pesto Artichoke Pasta (Low Carb, High Protein)
Rich, herby, and packed with flavor, this pesto artichoke pasta is a quick and easy dinner that feels indulgent but comes together in minutes. Featuring Kaizen pasta, tender artichoke hearts, and a luscious pesto sauce with a hint of lemon juice, this pasta dish is perfect for weeknights.
Whether you’re looking for a meatless Monday meal or want to toss in some rotisserie chicken for extra protein, this is a great recipe to keep in your rotation. Grab a large skillet—let’s get cooking!
About This Artichoke Pesto Pasta
This isn’t your average pasta recipe—it’s a creamy, herbaceous, and zesty dish that’s both satisfying and simple to make. Instead of a traditional basil pesto, we’re using a lemony artichoke pesto sauce, giving the pasta a bright, tangy flavor that pairs perfectly with Parmesan cheese and red pepper flakes.
Plus, it’s easy to customize with sun-dried tomatoes, white beans, or even pistachio pesto for delicious twist.
Why You’ll Love It
- Made with simple ingredients that come together in under 30 minutes.
- Pairs perfectly with rotisserie chicken, shrimp or fish. Or keep it vegetarian and high protein with the pasta on its own!
- A great way to use up extra pesto sauce and canned artichoke hearts.
- Perfect for the whole family—rich, creamy, and full of fresh flavor.
- Leftovers store well in an airtight container for meal prep.
Why Kaizen Pasta
Kaizen Pasta is my high-protein, low-carb pasta that makes this dish both delicious and nutritious. Whether you’re following a low-carb lifestyle or just looking for a better-for-you pasta option, my Kaizen Pasta is a great way to enjoy your favorite pasta recipes without the carb overload.
Key Ingredients
(You’ll find the full list in the recipe card below, but here are the highlights!)
- Kaizen Pasta: A high-protein pasta that keeps this dish both hearty and satisfying.
- Shallot: Adds a delicate sweetness that balances the bold flavors.
- Artichoke Hearts: Canned or jarred work great—just drain and chop before using.
- Pesto Sauce: Use your favorite store-bought traditional basil pesto or make a homemade pesto in a food processor.
- Lemon Juice & Zest: Brightens up the dish and enhances the artichoke flavor.
- Fresh Dill: Adds a burst of freshness—don’t skip this!
- Parmesan Cheese: Finishes off the pasta with a savory, nutty flavor.
Ingredient Swaps & Additions
Swaps
- Kaizen Pasta: Use your own favorite pasta or go with spiralized zucchini or spaghetti squash for different textures.
- Whipping Cream: Swap for Greek yogurt, canned coconut milk, or white wine for a lighter sauce.
Additions
- Rotisserie Chicken: A great way to add protein without extra cooking.
- Sun-Dried Tomatoes: A tangy, sweet contrast to the creamy pesto sauce.
- Fresh Basil Leaves: Adds a herby, aromatic punch to the final dish.
- Fresh Vegetables: Bell peppers, fresh olives, or cherry tomatoes make great additions.
How to Make Pesto Artichoke Pasta
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta al dente, following the package directions. Drain and set aside, reserving ¼ cup of pasta water.
Sauté the Shallots & Red Pepper Flakes
Heat olive oil in a large skillet over medium heat. Add the sliced shallot and red pepper flakes, cooking for 1-2 minutes until fragrant.
Add the Artichokes & Pesto
Stir in the chopped artichoke hearts and pesto sauce, cooking for another 3 minutes to allow the flavors to meld.
Pour in the Cream & Lemon
Lower the heat and stir in the whipping cream, lemon juice, and lemon zest, followed by the fresh dill. Let simmer for 1-2 minutes until the sauce is smooth.
Toss with Pasta & Serve
Add the cooked pasta and reserved pasta water to the sauce, tossing until fully coated. Serve immediately with grated Parmesan, extra red pepper flakes, and a drizzle of olive oil.
What to Serve with This Pasta
- Low-Carb Sumac Salad
- Mediterranean Cucumber Salad (Salad Shirazi)
- Air Fryer Mediterranean Vegetables
FAQs
Yes! Store in an airtight container in the fridge for up to 4 days.
I don’t recommend freezing since the creamy sauce may separate.
Reheat in a large pan over medium-low heat, adding a splash of cooking water or white wine to restore the creamy texture.
Absolutely! Just keep in mind that my recipe is low carb and other wheat-based or even some high-protein pastas are not suitable for a low-glycemic, keto or low-carb lifestyle.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Not recommended.
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- High Protein Vegan Pasta with Tomato Sauce
Pesto Artichoke Pasta (Low Carb, High Protein)
Whip up your new favorite pesto pasta dish in no time thanks to this low-carb pesto artichoke pasta recipe!
Ingredients
- 8 ounces Kaizen pasta, any shape
- 2 tablespoons extra-virgin olive oil
- 1 shallot, sliced thin
- ½ teaspoon red pepper flakes
- 1-¼ cups chopped artichoke hearts (canned or jarred)
- ½ cup prepared pesto, homemade or store-bought
- ½ cup whipping cream
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill
- 2-3 tablespoons grated Parmesan
Instructions
- Cook the pasta according to package instructions, then drain and set aside. For my Kaizen pasta, boil it in salted water for 4-5 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the shallot and red pepper flakes and cook for 1-2 minutes.
- Add in the artichoke hearts and pesto, and cook for another 3 minutes to heat through.
- Pour in the cream and add the lemon zest and juice along with the fresh dill. Add the cooked pasta to the sauce mixture and toss to combine.
- Serve immediately with grated parmesan and more red pepper flakes, if desired.
Notes
Cream alternative: Feel free to swap in canned coconut milk for the cream. You can also use Greek yogurt for a lighter, tangier version.
Storage: Store any leftovers in an airtight container in the refrigerator for up to five days. I don't recommend freezing this because the cream may separate.
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