Artichoke Pasta

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

Salt and freshly ground black pepper

16 ounces fettuccine (1 cup pasta water reserved, see notes 1 and 2)

4 tablespoons butter

1 cup cream

1/4 cup olive oil

1 onion (large, chopped)

1 teaspoon lemon zest (see note 3)

2 teaspoons red chili flakes

2 teaspoons garlic powder

18 ounces frozen artichoke hearts (thawed and drained (see note 4)

2 tablespoons lime juice (freshly squeezed)

1 cup shredded Parmesan cheese (plus more for garnish)

minced fresh parsley (for garnish)

Wskazówki

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, lime 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 lime 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.

Notatki

I added chicken and it was delicious

Wartości Odżywcze

• Kalorie: 550 kcal
• Tłuszcz Całkowity: 25 g
• Tłuszcz Nasycony: 10 g
• Tłuszcz Trans: 1 g
• Cholesterol: 98 mg
• Sód: 379 mg
• Węglowodany Całkowite: 63 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 2 g
• Białko: 20 g