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Lemon Fettuccine with Artichokes and Pine Nuts

Oxmoor House
Prep time 10 mins
Cook time 10 mins
Yield 6 servings (serving size: 1 1/2 cups pasta mixture, 2 tablespoons cheese, and 2 teaspoons nuts)

Ingredients

  • Cooking spray
  • 1 teaspoon olive oil
  • 1/2 cup minced fresh onion
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
  • 1/2 cup vegetable broth
  • 1/2 cup dry white wine
  • 2 zucchini, grated
  • 2 (14-ounce) cans quartered artichoke hearts, drained
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups hot cooked fettuccine
  • 1/4 cup thinly sliced fresh basil
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/4 cup toasted pine nuts

Nutrition Information

  • calories 280
  • fat 8.0 g
  • satfat 3.0 g
  • protein 14.8 g
  • carbohydrate 37.6 g
  • cholesterol 10 mg
  • iron 3.8 mg
  • sodium 807 mg
  • caloriesfromfat 26 %
  • fiber 3.9 g
  • calcium 209 mg

How to Make It

  1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté 2 minutes. Reduce heat to medium; add tomatoes, broth, and wine. Bring to a boil. Add zucchini and next 5 ingredients; simmer 3 to 4 minutes. Add pasta and basil to sauce mixture, tossing well. Sprinkle with cheese and pine nuts.

Oxmoor House Healthy Eating Collection