5 from 324 votes
Artichoke Pasta
Artichoke Pasta combines fettuccine tossed in a sauce of butter, olive oil, sautéed onions, lemon zest, red chili flakes, and thawed artichoke hearts. Parmesan cheese and lemon juice brighten the dish, resulting in a light pasta with a subtle tang and mild spice.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
servings
Calories:
550 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 550
% 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.