Artichoke Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
550 kcal
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Course
Main Course
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Cuisine
Italian
Artichoke Pasta
Description
This Artichoke Pasta recipe uses cooked al dente fettuccine tossed with a sauce made from butter and olive oil heated with onion, lemon zest, and red chili flakes to soften and infuse flavor. Thawed and drained artichoke hearts are sautéed briefly and brightened with fresh lemon juice before being mixed into the pasta along with freshly grated Parmesan cheese.
The dish delivers tender pasta coated in a flavorful but delicate sauce that combines rich butter, zesty citrus, and a touch of heat. Parsley garnish adds freshness and color at serving.
Frozen artichoke hearts are recommended for best texture. The recipe yields about six servings and leftover pasta should be refrigerated covered for up to four days. Reserving pasta water helps adjust the sauce consistency.
Ingredients
- salt freshly ground
- black pepper freshly ground
- 16 ounces Fettuccine pasta 1 cup pasta water reserved, see notes 1 and 2
- 4 tablespoons butter
- 1/4 cup olive oil
- 1 large onion peeled and chopped
- 1 teaspoon lemon see note 3, zest
- 1/8 teaspoon red chili flakes
- 18 ounces artichoke hearts thawed and drained (see note 4, frozen
- 2 tablespoons lemon juice freshly squeezed
- 1 cup Parmesan Cheese plus more for garnish, shredded
- parsley for garnish, fresh, minced
Instructions
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.
- Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.
- Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
- To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and Parmesan cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper and garnish with parsley.
Notes
- Use frozen artichoke hearts thawed and drained; canned artichokes are not recommended for this dish.
- Reserve pasta cooking water to adjust sauce consistency when tossing pasta and sauce together.
- Zest the lemon before juicing for ease and to incorporate both elements into the sauce.
- Leftover pasta can be stored covered in the refrigerator for up to 4 days.
- You may substitute fettuccine with linguini, spaghetti, or another favorite pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 550kcal | 28% |
| Carbohydrates | 63g | 21% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 379mg | 16% |
| Potassium | 452mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 235mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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