Lemon Fettuccine With Artichokes Recipe
There's not a single being who will be able to eat just one, is what I guarantee for this Lemon Fettuccine With Artichokes. If there is one Italian dish that is unanimously regarded as the best in flavor, it is this Lemon Fettuccine With Artichokes. It is always prepared with Pasta as the most essential ingredient. A delicious Main Dish, the Lemon Fettuccine With Artichokes completes your meal. Stop looking and try this Lemon Fettuccine With Artichokes recipe immediately.
Ingredients
2 lemons
1 medium onion
1 pound part-skim mozzarella
1 tablespoon olive or other vegetable oil
2 cloves garlic, minced or crushed through a press
1/2 pound egg fettuccine
2 jars (6 ounces each) marinated artichoke hearts
1 cup sour cream
1/4 cup chopped parsley (optional)
Directions
1 Bring a large pot of water to a boil. Quarter one of the lemons and add it to the pot.
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).
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).
