Artichoke Pasta

Name: Artichoke Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Salt and freshly ground black pepper; 1 pound fettuccine ((1 cup pasta water reserved, see notes 1 and 2)); 4 tablespoons butter; 1/4 cup olive oil; 1 onion (large, chopped); 1 teaspoon lemon zest ((see note 3)); 1/8 teaspoon crushed red pepper flakes; 18 ounces frozen artichoke hearts (thawed and drained (see note 4)); 2 tablespoons lemon juice (freshly squeezed); 1 cup grated Parmesan cheese ((about 3 ounces))

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

Author : Meggan Hill

artichoke pasta

Instructions

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Step 1

In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.

Step 2

Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.

Step 3

Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.

Step 4

To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.

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