Lemon Fettuccine with Artichokes and Pine Nuts

Yield: 6 servings (serving size: 1 1/2 cups pasta mixture, 2 tablespoons cheese, and 2 teaspoons nuts)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 8.0g
  • Saturated fat: 3.0g
  • Protein: 14.8g
  • Carbohydrate: 37.6g
  • Cholesterol: 10mg
  • Iron: 3.8mg
  • Sodium: 807mg
  • Calories from fat: 26%
  • Fiber: 3.9g
  • Calcium: 209mg

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

  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.
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