There’s something about a bowl of pasta that feels like summer when it’s done right—and this roasted artichoke heart pasta with olives, lemons, and arugula is exactly that kind of dish. It’s light, bright, and full of bold, sun-soaked flavors. It’s the kind you make when you want something satisfying but not heavy, elegant but still effortless.
The flavor really starts with the olive oil. Gently infused with garlic and fresh lemon, it becomes the backbone of the entire recipe—simple, fragrant, and full of depth. Tossed with delicate strands of capellini, it coats every bite without weighing it down, letting each ingredient shine.
Then come the layers: smoky, tender grilled artichokes, briny pops of olives, and a handful of fresh arugula that wilts just enough to add a peppery bite. A final squeeze of lemon ties everything together, giving the dish that signature brightness that keeps you coming back for another forkful.
Enjoy this meal on the patio with a glass of white wine—simple ingredients, thoughtfully combined, and bursting with flavor.
Roasted Artichoke Heart Pasta with Olives, Lemons & Arugula
Ingredients
Garlic & Lemon Infused Olive Oil
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp. fresh-squeezed lemon juice
Grilled or Roasted Artichoke Hearts
- 1 14 oz. Can quartered artichoke hearts
- 2 tbsp. extra-virgin olive oil
- 1 tsp. Lemon Pepper Paradise or your favorite lemon pepper
Pasta and Toppings
- 1 lb. capellini pasta (angel hair)
- 1 1/2 cups olives We like Castelvetrano and cracked green olives for this, but you can definitely use your favorite kind of olives.
- 2 cups arugula leaves
- 1/2 cup pistachios, (roasted and salted), coarsely chopped
- 1/2 cup Gruyere cheese, grated Can also use Parmesan or Pecorino Romano
- 1-2 whole lemons, sliced
Instructions
Preparing the Infused Olive Oil
- Heat the olive oil over medium heat on the stove. Add the minced garlic, and reduce heat to low. Cook until the garlic is a little bit sizzled. Add lemon juice. Set aside until ready to heat and serve. This step is best done several hours ahead of time so the flavors have a chance to infuse the oil. But, if you’re in a hurry, you can also do this step as you prepare the rest of the ingredients.
Grill or Roast Artichoke Hearts
- Lay artichoke hearts out on a tray and drizzle with olive oil. Season with lemon pepper. Roast at 425℉ for about 10 minutes, or until the edges start to become golden -brown. Remove from heat. Note: This can also be done indirectly on the barbecue over medium-high heat and set aside.
Assembling the Pasta
- Cook pasta to al denté. Drain and toss with warmed olive oil mixture, arugula, roasted artichoke hearts and olives. Serve in hot pasta bowls or plates, and garnish with lemon slices, pistachios and Gruyère cheese.
- Serve with a slice of toasted or grilled sourdough bread, brushed with olive oil