Directions:
- Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook until al dente.
- Drain the fettuccine, reserving 1/2 cup of the cooking liquid.
- In a skillet, heat the olive oil over medium heat.
- Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes.
- Add the garlic and cook for 1 more minute.
- Return the drained fettuccine to the pot; toss with half the Parmesan cheese and the reserved cooking liquid.
- Add the artichoke mixture and toss again.
- Divide fettuccine among 6 warm bowls and garnish with the remaining Parmesan cheese and parsley.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.87 Kcal (1720 kJ) | ||
| Calories from fat | 79.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 14% | |
|---|---|---|---|
| Cholesterol | 17.08mg | 6% | |
| Sodium | 303.14mg | 13% | |
| Potassium | 647.59mg | 14% | |
| Total Carbs | 69.44g | 23% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 10.11g | 40% | |
| Protein | 17.06g | 34% | |
| Vitamin C | 24.2mg | 40% | |
| Iron | 3.2mg | 18% | |
| Calcium | 183.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 151.88 Kcal (636 kJ) | ||
| Calories from fat | 29.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 14% | |
|---|---|---|---|
| Cholesterol | 6.31mg | 6% | |
| Sodium | 112.05mg | 13% | |
| Potassium | 239.38mg | 14% | |
| Total Carbs | 25.67g | 23% | |
| Sugars | 1.48g | 16% | |
| Dietary Fiber | 3.74g | 40% | |
| Protein | 6.31g | 34% | |
| Vitamin C | 8.9mg | 40% | |
| Iron | 1.2mg | 18% | |
| Calcium | 67.9mg | 18% | |
* 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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