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Lemony Artichoke Angel Hair

What a weeknight winner this recipe is! In less than 30 mins start to finish you have dinner on the table. Try serving with a simple salad, fold in some greens, top with additional herbs, cheese, or whatever else you may desire.

This recipe can be made with legume-based pasta too if you prefer a gluten-free or grain-free option!

Lemony Artichoke Angel Hair


  • 150 g / 5.3 oz Solspring angel hair pasta
  • 1 Tbsp. butter ghee or expeller-pressed coconut oil
  • 3 shallots diced
  • ¼ tsp. Solspring fine salt
  • 3 cloves garlic minced
  • zest of 1 lemon preferably organic
  • 1 can artichoke quarters drained and roughly chopped
  • 3 Tbsp. capers drained
  • freshly cracked black pepper as desired
  • 1 cup / 250ml pasta water
  • 1 cup / 40g loosely packed finely chopped parsley, plus more for garnish
  • 2 Tbsp. Solspring olive oil plus more for garnish


  • Put a large pot of generously-salted water on to boil. Add the angel hair pasta.
  • Heat a large skillet over medium heat. Melt your fat of choice and add the shallots and salt. Stir to coat, and let cook until translucent and starting to turn golden, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Add the lemon zest, artichokes, capers and black pepper. Stir well and let cook about 5 minutes, then add the pasta water and bring to a gentle simmer.
  • Cook the pasta until al dente. Drain, and set aside.
  • Add the parsley and olive oil to the pan, followed by the cooked pasta. Fold to incorporate everything. Taste and adjust seasoning as desired.
  • Serve hot with an extra drizzle of olive oil, extra parsley if desired and freshly cracked black pepper. Say thank you and enjoy.


Serves 3-4

This recipe highlights some pantry pulls from one of my favourite brands, Solspring! Their regenerative, organic / biodynamic goodies are such great starters for any meal and if you’d like to try, you will receive 25% off using the code ‘MNR25’ through Jan 31, 2023.