Lemon Fettuccine with Artichokes and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
cooking spray |
1 teaspoon olive oil |
1/2 cup minced fresh onion |
2 garlic cloves, minced |
1 (14.5-ounce) can no-salt-added diced tomatoes, drained |
1/2 cup vegetable broth |
1/2 cup dry white wine |
2 zucchini, grated |
2 (14-ounce) cans quartered artichoke hearts, drained |
1 teaspoon grated lemon rind |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups hot cooked fettuccine |
1/4 cup thinly sliced fresh basil |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/4 cup toasted pine nuts |
Directions:
1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté 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.
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