Lemon Artichoke Piccata Pasta

Make a meaty Italian inspired dish without the meat! Try this savory lemon artichoke mushroom pasta with chickpea rotini.

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Ingredients 4 Servings


  • 1 box Barilla® Chickpea Rotini pasta
  • 2 tablespoons extra virgin olive oil
  • ½ cup yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ cup dry White wine
  • ½ cup veggie broth
  • ½ cup heavy cream
  • ½ cup Parmigiano-Reggiano cheese, freshly grated
  • 1 14-ounce can quartered artichoke hearts, drained
  • 2 tablespoons capers drained
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon grated lemon zest
  • 1 tablespoon butter
  • Salt and black pepper to taste

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  • Heat olive oil in a large high-sided sauté pan over medium heat. Add onions and garlic; cook 3 to 4 minutes, until softened. 

  • Stir in artichokes, capers; sauté two minutes then add wine. Reduce to half, stir in cream and veggie broth, bring to a simmer, season with salt and pepper. 

  • Bring a large a pot of water to a boil, cook pasta according to package directions. Drain and toss with sauce over high heat until well combined.

  • Turn heat off, stir in cheese, butter, lemon zest and parsley before serving.

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