Lemon Fettuccine with Artichokes and Pine Nuts

Lemon Fettuccine With Artichokes And Pine Nuts Recipe
Oxmoor House

Yield:

6 servings (serving size: 1 1/2 cups pasta mixture, 2 tablespoons cheese, and 2 teaspoons nuts)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional 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

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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