Ingredients for Artichoke Fettuccine
- 1 tablespoon butter
- 2 tablespoons olive oil
- 14 ounces artichoke hearts
- 1/2 cup chopped yellow onion
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 1 cup chicken or vegetable stock
- 1/2 cup heavy cream
- 1/4 cup toasted hazelnuts, roughly chopped
- 1/4 cup chopped fresh parsley
- 1 pound fettuccine
- 1 cup pasta water
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How to Make Artichoke Fettuccine
- Bring a large pot of salted water to a boil. Add 1 pound of fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup of chopped yellow onion and sauté until softened, about 5 minutes.
- Add 14 ounces of artichoke hearts (canned or marinated, drained), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Cover and cook over low heat for 20 minutes, stirring occasionally.
- Stir in 1 cup of chicken or vegetable stock, 1/2 cup of heavy cream, 1/4 cup of toasted hazelnuts (roughly chopped), and 1/4 cup of chopped fresh parsley. Simmer over low heat for 5 minutes, allowing the sauce to thicken slightly.
- Add the drained fettuccine to the sauce. Toss to coat, adding reserved pasta water if needed to reach desired consistency.
- Serve immediately and garnish with extra parsley and hazelnuts if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
13g
Fat
68g
Carbs
21g
