Artichoke Pasta
Ingredients
The pasta
-
16
ounces
fettuccine
-
1
cup
reserved pasta water
The sauce
-
4
tablespoons
butter
-
¼
cup
olive oil
-
1
large
onion, chopped
-
1
teaspoon
lemon zest
-
⅛
teaspoon
red chili flakes
-
18
ounces
frozen artichoke hearts, thawed and drained
-
2
tablespoons
fresh lemon juice
-
1
cup
shredded Parmesan cheese
-
to taste
salt and freshly ground black pepper
-
for garnish
minced fresh parsley
Instructions
- 1. Boil 4 quarts of water with 1 tablespoon of salt in a large pot.
- 2. Add the fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of the pasta cooking water and then drain the pasta.
- 3. In a large skillet over medium heat, melt the butter and olive oil together.
- 4. Add the chopped onion, lemon zest, red pepper flakes, 1 teaspoon of salt, and a pinch of black pepper. Cook until softened, about 8 minutes.
- 5. Stir in the artichokes and sauté until heated through, about 3 minutes. Then add the lemon juice and remove from heat.
- 6. In a large serving bowl, combine the drained pasta, artichoke mixture, ½ cup of reserved pasta water, and Parmesan cheese. Toss until combined, adding more liquid if needed to bring the sauce together.
- 7. Season to taste with salt and pepper, and garnish with parsley.
Nutrition Facts (estimated)
Servings
6
Calories
550
Total fat
25g
Total carbohydrates
63g
Total protein
20g
Sodium
379mg
Cholesterol
98mg
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