Tagliatelle with Spring Artichokes and Mint
Celebrate the vibrant flavors of spring with this exquisite Tagliatelle with Spring Artichokes and Mint. Tender, earthy baby artichokes are sautéed in fragrant olive oil and garlic, then simmered with white wine and vegetable broth to create a light yet flavorful sauce that perfectly complements the silky texture of fresh tagliatelle. A hint of fresh mint adds a refreshing burst of herbal brightness, while Parmesan cheese lends its creamy, salty finish. Quick to prepare and bursting with seasonal ingredients, this dish is perfect for a weeknight dinner or a sophisticated meal to impress guests. Serve it with a drizzle of olive oil and a sprinkle of extra Parmesan for the ultimate springtime pasta experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fresh tagliatelle
- 4 whole Baby artichokes
- 1 whole Lemon
- 3 tablespoons Olive oil
- 2 whole Garlic cloves
- 100 milliliters Dry white wine
- 250 milliliters Vegetable broth
- 10 leaves Fresh mint leaves
- 50 grams Parmesan cheese
- to taste Salt
- to taste Black pepper
Instructions
Prepare the artichokes by removing the tough outer leaves until you reach the tender, pale ones. Trim the top inch of the artichokes and cut off the stems. Halve the artichokes lengthwise and remove the fuzzy choke (if present). Slice each half into thin wedges and immediately rub with a cut lemon to prevent browning.
Bring a large pot of salted water to a boil for the pasta.
In a large skillet, heat the olive oil over medium heat. Add the garlic cloves (crushed but left whole) and sauté for 1-2 minutes until fragrant. Remove the garlic once it’s golden to avoid burning.
Add the prepared artichokes to the skillet and sauté for 4-5 minutes. Season with a pinch of salt and black pepper.
Deglaze the skillet with the white wine, letting it bubble for 1-2 minutes. Then, add the vegetable broth and reduce the heat to simmer. Cover the skillet and cook the artichokes for 8-10 minutes, or until tender.
While the artichokes are cooking, cook the fresh tagliatelle in the boiling water according to package instructions (usually 2-3 minutes for fresh pasta), until al dente. Reserve 1/2 cup of pasta cooking water before draining.
Add the cooked tagliatelle to the skillet with the artichokes. Toss well to combine, adding a splash of the reserved pasta water if the dish looks dry.
Tear the fresh mint leaves and scatter them over the pasta. Grate the Parmesan cheese on top and toss gently to combine.
Adjust seasoning with additional salt and black pepper to taste. Serve immediately with extra Parmesan cheese on the side.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 244 mg | 82% | |
| Sodium | 3862 mg | 168% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 16.3 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2371 mg | 50% | |
*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.
