Whole Wheat Black Pepper Fettuccine with Baby Artichokes
Ingredients
The pasta
-
2
c.
whole wheat black pepper fettuccine, cooked
The sauce
-
1
tbsp.
olive oil
-
2
cloves
garlic, minced
-
½
c.
white wine
-
2
sprigs
thyme
-
to taste
salt
-
juice from 1
lemon
-
10
baby artichokes
-
to taste
shredded Parmesan cheese
Instructions
- Boil water in a large saucepan.
- Add lemon juice to a bowl of water and prepare the artichokes by removing leaves and trimming them.
- Blanch the artichokes in boiling water for 3-4 minutes until tender, then drain.
- Heat olive oil in a skillet over medium-high heat and sauté garlic until fragrant.
- Add artichokes to the skillet and cook for 3 minutes, stirring occasionally.
- Pour in white wine and thyme, increase heat, and simmer until the liquid reduces by half.
- Remove thyme and add cooked fettuccine to the skillet, tossing to coat.
- Season with salt and sprinkle with Parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
2 servings
Calories
608
Total fat
9g
Total carbohydrates
108g
Total protein
24g
Sodium
585mg
Cholesterol
199mg
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