20 min.
Preparation time
Preparation: 10 min.
Cooking: 10 min.
Gaps: no
Total: 20 min.
Servings
Serve: 6 persons
Weight Per Serving: 392g
Price Per Serving: 2.36$
241kcal
Nutrition
Calories: 241kcal
Protein: 16.91%
Fat: 33.11%
Carbs: 49.98%
Ingredients
- 28 ounce artichoke hearts drained quartered canned
- 14.5 ounce canned tomatoes diced drained canned
- 3 cups cooked fettuccine hot cooked
- 0.5 cup wine dry white
- 0.3 cup basil fresh thinly sliced
- 0.3 cup basil fresh thinly sliced
- 2 garlic clove minced
- 2 teaspoons juice of lemon fresh
- 1 teaspoon lemon zest grated
- 1 teaspoon olive oil
- 0.5 cup onion fresh minced
- 2 ounces parmesan fresh grated
- 0.3 teaspoon pepper
- 0.3 cup pinenuts toasted
- 0.5 teaspoon salt
- 0.5 cup vegetable stock
- 2 zucchini grated
Equipment
Directions
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion and garlic; saut 2 minutes. Reduce heat to medium; add tomatoes, broth, and wine. Bring to a boil.
- Add zucchini and next 5 ingredients; simmer 3 to 4 minutes.
- Add pasta and basil to sauce mixture, tossing well.
- Sprinkle with cheese and pine nuts.
Nutrition Facts
Properties
Nutrition Score
13.728695576606%
Flavonoids
Nutrients percent of daily need