INGREDIENTS
- 1 (14 ounce) can artichoke hearts, drained
- ½ cup freshly grated parmesan cheese, plus more for topping
- 1 lemon, zest freshly grated and juiced
- 4 garlic cloves, minced
- 4 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces spaghetti or bucatini, cooked
- ¼ cup reserved starchy pasta water.
- ¼ cup chopped fresh parsley, for topping
