Spinach Fettuccine with Artichokes
Indulge in the vibrant flavors of Spinach Fettuccine with Artichokes, a creamy yet refreshing pasta dish perfect for weeknight dinners or special occasions. This recipe features tender spinach fettuccine tossed in a luscious Parmesan cream sauce, enhanced with the tangy brightness of lemon zest and freshly squeezed lemon juice. The addition of sautéed garlic and golden-brown artichoke hearts infuses every bite with rich, savory depth. Ready in just 35 minutes, this dish balances gourmet appeal with quick preparation, making it a go-to for pasta lovers. Garnish with fresh parsley for a pop of color and serve immediately for a restaurant-quality meal in the comfort of your home.
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Recipe Information
Ingredients
- 12 oz Spinach fettuccine
- 14 oz Canned artichoke hearts
- 2 tbsp Olive oil
- 3 Garlic cloves
- 1 cup Heavy cream
- 3 oz Grated Parmesan cheese
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spinach fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, drain and rinse the artichoke hearts. Cut them into quarters or halves, depending on their size, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic (minced) and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the artichoke hearts to the skillet and cook for 3-4 minutes, stirring occasionally, until they are heated through and slightly browned on the edges.
Reduce the heat to low and pour the heavy cream into the skillet. Stir in the Parmesan cheese and allow the mixture to simmer gently for 2-3 minutes, until the cheese melts and the sauce thickens slightly.
Add the lemon zest, lemon juice, salt, and black pepper to the sauce. Stir well to combine.
Toss the cooked fettuccine into the skillet with the sauce, ensuring the pasta is fully coated. If the sauce is too thick, add some reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning with additional salt or lemon juice, if needed.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 10.7 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1155 mg | 89% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
