How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spring Vegetable Pasta With Artichoke And Lemon?

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium yellow onion, sliced, 2 celery sticks, sliced, 1 (or 2) garlic cloves sliced or minced, and more.

Is Spring Vegetable Pasta With Artichoke And Lemon suitable as pasta & noodles?

Yes, Spring Vegetable Pasta With Artichoke And Lemon falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Spring Vegetable Pasta With Artichoke And Lemon?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Pasta With Artichoke And Lemon

Name: Spring Vegetable Pasta With Artichoke And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, sliced; 2 celery sticks, sliced; 1 (or 2) garlic cloves sliced or minced; 1 cup french beans, washed, topped and tailed; 1 cup cooked artichoke hearts; 1 cup chestnut mushrooms, washed and quartered; 1/2 cup cooked giant butter-beans (sometimes called Lima beans); 2 cups fresh baby spinach, washed; 2 tablespoons chopped fresh spinach; 1 cup of pasta (I used fresh cavatelli, but most large sized pastas would work); juice of 2 lemons; salt and black pepper; 2-4 tablespoons of freshly grated parmesan to top

Try this homemade Spring Vegetable Pasta With Artichoke And Lemon recipe the whole family will love. Made with extra virgin olive oil, yellow onion, cel…

This Spring Vegetable Pasta With Artichoke And Lemon relies on simple, everyday ingredients such as extra virgin olive oil, medium yellow onion, sliced, celery sticks, sliced and cooked artichoke hearts. It comes together quickly and makes 4 servings, at about 856 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Spring Vegetable Pasta With Artichoke And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

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