Fettuccine With Asparagus, Artichokes and Lemon Thyme Recipe

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Fettuccine With Asparagus, Artichokes and Lemon Thyme
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Ingredients
9
Count
Nutrition
1086
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Have a bowl of water with a squeeze of lemon juice in it standing by.
  2. Prepare the artichokes by first removing half of the outer green leaves.
  3. Cut the top half or two-thirds off of the artichoke and discard.
  4. Dip the cut artichoke into the lemon water.
  5. Continue to remove any leaves that have any green colour to them as they are tough (it may look like you are wasting a lot, but you really don't want to eat the green parts- trust me).
  6. Cut off the stem where it joins to the base of the artichoke (which is the flower), dip in the lemon water and set aside.
  7. Once only the inner, yellow part of the artichoke remains, cut the it in half lengthwise and scrape out the hairy choke with a teaspoon.
  8. Dip the halves in the lemon water again, then cut each half into three or four wedges, lengthwise.
  9. Place the artichoke pieces in the bowl of lemon water.
  10. They will keep there without going brown until you are ready to cook them.
  11. If the stem of the artichoke was in good shape (nice and crispy, not brown and limp), cut off the outer green part, as the inner, pale part and the base of the flower are edible (and may even be the best parts).
  12. Chop into pieces of about the same size as the artichoke wedges and add to the lemon water.
  13. Repeat with the other artichoke.
  14. To prepare the asparagus, remove the woody base of the stem by snapping at the lowest point it will break naturally.
  15. Discard the tough bases.
  16. Cut off the asparagus tips and set aside.
  17. Cut the remaining stems into approximately 3 cm lengths.
  18. Bring a large saucepan of water to the boil, add salt and cook the fettuccine according to the packet instructions.
  19. When cooked al dente, pour in some cold water to stop the cooking, then drain in a colander.
  20. Meanwhile, heat the oil (or oil and butter) in a medium, heavy-based saucepan over medium-low heat, then add the shallots and garlic and sauté gently until softened.
  21. Add the lemon thyme leaves (just strip them straight off the stems and throw them in) and stir.
  22. Drain the artichoke pieces and add them along with the asparagus pieces (but not the tips) to the pan.
  23. Sauté gently until the asparagus is about half cooked.
  24. Add the asparagus tips and continue to sauté, stirring occasionally, until the asparagus is tender.
  25. Once the pasta and the vegetables are cooked, turn off the heat, and combine them in one pan.
  26. Add the Pecorino cheese and salt and pepper to taste, and stir together.
  27. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1085.82 Kcal (4546 kJ)
Calories from fat 268.4 Kcal
% Daily Value*
Total Fat 29.82g 46%
Cholesterol 137.5mg 46%
Sodium 890.24mg 37%
Potassium 1233.73mg 26%
Total Carbs 161.1g 54%
Sugars 24.59g 98%
Dietary Fiber 19.98g 80%
Protein 36.92g 74%
Vitamin C 34.1mg 57%
Iron 7.4mg 41%
Calcium 478.7mg 48%
Amount Per 100 g
Calories 201.88 Kcal (845 kJ)
Calories from fat 49.9 Kcal
% Daily Value*
Total Fat 5.54g 46%
Cholesterol 25.56mg 46%
Sodium 165.52mg 37%
Potassium 229.38mg 26%
Total Carbs 29.95g 54%
Sugars 4.57g 98%
Dietary Fiber 3.72g 80%
Protein 6.86g 74%
Vitamin C 6.3mg 57%
Iron 1.4mg 41%
Calcium 89mg 48%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.4
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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