Wade's Recipe Book
Artichoke Pasta
6 servings
servings10 minutes
active time25 minutes
total timeIngredients
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
servings10 minutes
active time25 minutes
total time