One Pot Fettuccine with Lemon-Artichoke Sauce

Name: One Pot Fettuccine with Lemon-Artichoke Sauce
Total time: 25 min
Yield: 6
Ingredients: 2 cans (14-oz) each artichoke hearts, drained & patted dry; 4 tablespoons butter, divided; 1 small shallot, chopped; 2 garlic cloves, chopped; 1 box (12 oz) Carbe Diem!™ Fettuccine; 3 cups chicken or vegetable broth; 1/2 cup white wine; 1/4 cup capers, drained; Zest and juice of 1 lemon; 1/2 teaspoon ground pepper; 1 cup grated parmesan cheese, for serving; 1/2 cup chopped parsley, for serving

This delightful, quick, and easy pasta dish is both flavorful and satisfying. This recipe combines tender fettuccine with a bright, creamy lemon-artichoke sauce, all cooked in a single pot for minimal cleanup.

25 Minutes
6 Servings
25g Net Carbs
330 Calories

Ingredients

2 cans (14-oz) each artichoke hearts, drained & patted dry
4 tablespoons butter, divided
1 small shallot, chopped
2 garlic cloves, chopped
1 box (12 oz) Carbe Diem!™ Fettuccine
3 cups chicken or vegetable broth
1/2 cup white wine
1/4 cup capers, drained
Zest and juice of 1 lemon
1/2 teaspoon ground pepper
1 cup grated parmesan cheese, for serving
1/2 cup chopped parsley, for serving

Nutrition

6 Servings Per serving: Calories 330; Total Fat 14g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 35mg; Sodium 1130mg; Total Carbohydrate 55g (Dietary Fiber 30g, Sugars 3g); Protein 19g

% Daily Value: Vitamin A 15%; Vitamin C 15%; Calcium 25%; Iron 10%;

Net Carbs = 25 grams

Steps

Cut the artichoke hearts in half lengthwise.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add artichoke hearts, fettucine, chicken broth, white wine, capers, lemon juice and zest and ground pepper to pan. Bring to a boil, then cook over medium high until pasta is al dente, 13 to 15 minutes.
When pasta is cooked and sauce is reduced and glossy, remove from heat. Add remaining butter and stir until melted. To serve, divide pasta between serving bowls and top with Parmesan cheese and parsley.

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