Basil Artichoke Fettuccini is a delightful and quick-to-make pasta dish that combines the freshness of vegetables with the richness of pasta and a hint of basil. This recipe is perfect for those looking for a healthy, low-cholesterol option that can be prepared in under 30 minutes, making it ideal for beginner cooks or anyone seeking an easy and inexpensive meal.
Ingredients:
- 8 ounces fettuccine pasta
- 2 cups frozen artichoke hearts
- 2 red bell peppers, diced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tomatoes, diced
- 1 teaspoon dried basil
- 1/4 cup grated parmesan cheese
- 1/4 cup sherry wine
- 1 cup chicken broth
Nutritional Information (per serving):
- Calories: 618.4
- Fat: 12.8g
- Saturated Fat: 2.6g
- Cholesterol: 90.4mg
- Sodium: 344.8mg
- Carbohydrates: 100g
- Fiber: 14.8g
- Sugar: 8.3g
- Protein: 25.7g
Instructions:
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Prepare the Ingredients:
- Start by cooking the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, thaw the frozen artichoke hearts if necessary and dice the red bell peppers, onion, tomatoes, and mince the garlic.
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Cooking Process:
- Heat olive oil in a large skillet over medium-high heat.
- Add the artichoke hearts and diced red bell peppers to the skillet. Sautรฉ for about 3 minutes until they begin to soften.
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Adding Aromatics:
- Add the chopped onion, minced garlic, diced tomatoes, and dried basil to the skillet. Sautรฉ for an additional 2 minutes until the onions are translucent and the tomatoes start to break down.
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Deglazing and Simmering:
- Pour in the sherry wine, stirring to deglaze the pan and bring to a boil. Let it boil for about 2 minutes to allow some of the alcohol to evaporate and the flavors to meld.
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Incorporating Cheese and Spinach:
- Add the grated parmesan cheese and spinach to the skillet. Stir until the spinach starts to wilt and the cheese melts, about 2 minutes.
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Final Touch:
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 2 minutes to allow the flavors to blend together.
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Serve:
- Serve the delicious basil artichoke mixture over the cooked fettuccine pasta. Garnish with additional parmesan cheese if desired.
Serving Suggestions:
This Basil Artichoke Fettuccini pairs beautifully with a side of spinach, broccoli, and carrot salad for added freshness and nutritional value. Complete the meal with some bruschetta for a satisfying and well-rounded dining experience.
Recipe Notes:
- Variations: Feel free to customize this recipe by adding other vegetables such as spinach or mushrooms, adjusting the seasoning to taste, or using vegetable broth for a vegetarian version.
- Storage: This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.
Enjoy this flavorful and nutritious Basil Artichoke Fettuccini, perfect for any occasion where you want a quick, delicious, and healthy meal on the table in no time!
