Try this Fettuccine with Artichokes, Sun-Dried Tomatoes and Walnuts recipe, or contribute your own.
Suggest a better descriptionToasted baguette slices topped with purchased pesto or caponata make a quick starter; a salad of mixed greens and sliced red onions is perfect alongside the pasta. Offer lemon mousse for a refreshing finale. Can be prepared in 45 minutes or less. Cook fettuccine in medium pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Meanwhile, stir walnuts in heavy large skillet over medium-high heat until lightly toasted, about 2 minutes. Transfer nuts to small plate. Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 2 minutes. Whisk in sour cream and remove from heat (do not boil). Mix in artichokes, tomatoes and 1/3 cup chives. Add pasta to sauce. Toss to blend well, adding reserved pasta cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Divide pasta between 2 plates. Sprinkle with walnuts and remaining 2 tablespoons chives and serve. Serves 2, can be doubled. Bon App?tit November 1997 Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1210 | ||
Calories from Fat: 374 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 24g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.4mg | 0 % | |
Potassium 1006.3mg | 26 % | |
Total Carbohydrate 184.5g | 54 % | |
Dietary Fiber 28.9g | 116 % | |
Sugars, other 155.6g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1210
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