Fettuccine with Artichokes, Sun-Dried Tomatoes and Walnuts Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 894.14 Kcal (3744 kJ) | ||
| Calories from fat | 302.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.66g | 52% | |
|---|---|---|---|
| Cholesterol | 106.6mg | 36% | |
| Sodium | 179.15mg | 7% | |
| Potassium | 920.82mg | 20% | |
| Total Carbs | 115.09g | 38% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 12.72g | 51% | |
| Protein | 29.66g | 59% | |
| Vitamin C | 38.9mg | 65% | |
| Iron | 5.2mg | 29% | |
| Calcium | 114.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 280.34 Kcal (1174 kJ) | ||
| Calories from fat | 94.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 52% | |
|---|---|---|---|
| Cholesterol | 33.42mg | 36% | |
| Sodium | 56.17mg | 7% | |
| Potassium | 288.7mg | 20% | |
| Total Carbs | 36.09g | 38% | |
| Sugars | 1.63g | 21% | |
| Dietary Fiber | 3.99g | 51% | |
| Protein | 9.3g | 59% | |
| Vitamin C | 12.2mg | 65% | |
| Iron | 1.6mg | 29% | |
| Calcium | 35.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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