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Artichoke Pasta
This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it's made with frozen artichoke hearts so you can enjoy it year-round.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 550 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- Salt and freshly ground black pepper
- 16 ounces fettuccine (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 zest (see note 3)
- 1/8 teaspoon red chili flakes
- 18 ounces frozen artichoke hearts thawed and drained (see note 4)
- 2 tablespoons lemon juice freshly squeezed
- 1 cup shredded Parmesan cheese plus more for garnish
- minced fresh parsley for garnish
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
- Store leftovers covered in the refrigerator for up to 4 days.
- Fettuccine: Or substitute linguini, spaghetti, or your other favorite pasta.
- Water: A little starchy pasta water helps bring the sauce together. If you're worried you might forget to reserve pasta cooking water (it happens to the best of us), put a measuring cup in your colander. That way, when you go to drain your pasta, you'll see the measuring cup and remember.
- Lemon: Zest the lemon before you juice it.
- Artichoke hearts: Use frozen artichoke hearts that have been thawed and drained well. Do not substitute canned artichoke hearts here.
- Yield: This recipe makes 6 generous servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
1 serving
Calories
550kcal
(28%)
Carbohydrates
63g
(21%)
Protein
20g
(40%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
379mg
(16%)
Potassium
452mg
(13%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
568IU
(11%)
Vitamin C
8mg
(9%)
Calcium
235mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
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.