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Wade's Recipe Book

Artichoke Pasta

6 servings

servings

10 minutes

active time

25 minutes

total time

Ingredients

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)

Directions

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.

Notes

I added chicken and it was delicious

Nutrition

Serving Size

-

Calories

550 kcal

Total Fat

25 g

Saturated Fat

10 g

Unsaturated Fat

-

Trans Fat

1 g

Cholesterol

98 mg

Sodium

379 mg

Total Carbohydrate

63 g

Dietary Fiber

6 g

Total Sugars

2 g

Protein

20 g

6 servings

servings

10 minutes

active time

25 minutes

total time
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