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Fettuccine with Artichokes and Beans

Photo: Anna Williams; Styling: Anna Last
Prep time 10 mins
Other time 10 mins
Yield Makes 4 servings


  • 3/4 pound fettuccine
  • 1/4 cup plus 1 teaspoon olive oil
  • 2 cloves garlic, chopped
  • 1 15.5-ounce can cannellini beans, rinsed
  • 1 13.75-ounce can artichoke hearts, drained and quartered
  • Kosher salt and black pepper
  • 1 slice white bread, toasted
  • 1 teaspoon dried oregano

Nutrition Information

  • calories 534
  • caloriesfromfat 27 %
  • protein 17 g
  • carbohydrate 81 g
  • sugars 4 g
  • fiber 7 g
  • fat 16 g
  • satfat 2 g
  • sodium 879 mg
  • cholesterol 0 mg

How to Make It

  1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot.

    Meanwhile, heat 1/4 cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the beans, artichokes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 3 to 4 minutes.

    Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined. Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.