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Lemon Fettuccine With Artichokes Recipe
|Part skim mozzarella cheese||1 Pound|
|Olive oil/Other vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced or crushed through a press|
|Egg fettuccine||1⁄2 Pound|
|Canned marinated artichoke hearts||12 Ounce (2 Jars, 6 Ounce Each)|
|Sour cream||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2852 Calories from Fat 1216
% Daily Value*
Total Fat 138 g212%
Saturated Fat 74.7 g373.4%
Trans Fat 0 g
Cholesterol 409.9 mg
Sodium 3329.9 mg138.7%
Total Carbohydrates 256 g85.3%
Dietary Fiber 35.8 g143.1%
Sugars 33.4 g
Protein 158 g316.9%
Vitamin A 84.4% Vitamin C 265.9%
Calcium 409.6% Iron 65%
*Based on a 2000 Calorie diet
2 Meanwhile, finely grate the zest of the remaining lemon and then juice the lemon. Coarsely chop the onion. Cut the mozzarella into 1/2 inch cubes.
3 In a medium skillet, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and stir-fry until the mixture begins to brown, about 5 minutes.
4 Add the pasta to the boiling water and cook until al dente, 4 to 5 minutes, or according to package directions.
5 Meanwhile, drain one of the jars of artichokes. Add the drained artichokes and the second jar of artichokes with its liquid to the skillet. Cook, stirring frequently, until the artichokes are heated through, about 3 minutes.
6 Stir the sour cream and mozzarella into the skillet and remove from, the heat.
7 Drain the pasta and discard the lemon quarters. Toss the pasta with the artichoke mixture, lemon juice, lemon zest and parsley (if using).