Best Lemon Pepper Fettuccini With Artichokes And Sun Dried Tomatoes Recipes

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SUN-DRIED TOMATO PASTA SALAD WITH ARTICHOKE HEARTS



Sun-Dried Tomato Pasta Salad with Artichoke Hearts image

This pasta salad, dressed with a rich sun-dried tomato vinaigrette, is an easy and satisfying summer side dish or vegetarian main course.

Provided by Amanda Biddle

Categories     Lunch     Main Course     Side Dish

Time 50m

Number Of Ingredients 20

1/2 cup sun-dried tomatoes (, drained if using oil-packed (about 12 halves))
2 tablespoons fresh lemon juice
2 cloves garlic (, peeled)
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 teaspoon fresh oregano leaves ((about 6-8 leaves))
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper ((medium grind))
1 pound short pasta (, such as casarecce)
1 pound frozen artichoke hearts (, thawed and quartered*)
2 tablespoons olive oil
1/2 cup chopped shallots
3 tablespoons capers (, drained)
1/2 cup sun-dried tomatoes (, cut into thin strips)
1/4 to 1/2 teaspoon crushed red pepper flakes ((optional, if you want the pasta to have a kick))
2 ounces toasted pine nuts
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh basil
1/2 cup shaved Pecorino Romano (, plus additional)
kosher salt and pepper to taste

Steps:

  • In a food processor or blender, pulse sun-dried tomatoes, lemon juice, garlic, Dijon mustard, salt, and pepper 5-6 times, until combined. Scrape the sides of the bowl or blender.
  • With the mixer running, drizzle in olive oil in a steady stream. Add fresh oregano leaves and pulse to gently chop them up. You should have about 3/4 cup of vinaigrette. Set aside.
  • Cook pasta in salted, boiling water until al dente. Drain and rinse with cool water or lightly-coat with olive oil and spread out onto baking sheets to cool.
  • While the pasta is cooking, heat 2 tablespoons olive oil in a skillet over medium high heat. Add artichoke hearts and a pinch or two of kosher salt and black pepper. Gently sauté for 5-8 minutes, flipping the artichokes sparingly, until they're light golden brown in parts.
  • Deglaze the pan with a small splash of water or white wine and cook for 1 minute, scraping up any brown bits on the bottom.
  • Remove from heat and stir in shallots, capers, sun-dried tomatoes, and red pepper flakes (if using). Set aside.
  • When pasta is cooked and cooled, toss with the sun-dried tomato vinaigrette, artichoke mixture, pine nuts, herbs, and Pecorino Romano. Season to taste with salt and pepper. Pasta salad is best enjoyed at room temperature.

Nutrition Facts : Calories 706 kcal, Carbohydrate 67 g, Protein 15 g, Fat 42 g, SaturatedFat 6 g, Cholesterol 8 mg, Sodium 757 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

ARTICHOKE AND SUN-DRIED TOMATO PASTA



Artichoke and Sun-Dried Tomato Pasta image

This vegan pasta dish with artichoke hearts, sun-dried tomatoes, and fresh basil proves that just a few ingredients can be filling and delicious.

Provided by Jolinda Hackett

Categories     Entree     Dinner     Lunch     Pasta

Time 20m

Yield 6

Number Of Ingredients 8

1 (12-ounce) box bow tie pasta
2 tablespoons good quality olive oil
3 cloves garlic (minced)
1/2 red pepper (diced)
1 jar oil-packed sun-dried tomatoes (drained; or about 3/4 cup dry, rehydrated and drained)
1 cup artichoke hearts (drained well and coarsely chopped)
1/3 cup black olives (sliced)
1/3 cup basil (chopped fresh)

Steps:

  • Enjoy.

Nutrition Facts : Calories 188 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 109 mg, Sugar 1 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g

LEMON-PEPPER FETTUCCINE



Lemon-Pepper Fettuccine image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces fettuccine
1 tablespoon unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 large egg yolk
1 to 2 teaspoons finely grated lemon zest
1/3 cup grated pecorino cheese, plus more for garnish
Freshly ground pepper
Crusty bread, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
  • Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON



Linguine with Sun-Dried Tomatoes, Olives, and Lemon image

Provided by Giada De Laurentiis

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound linguine pasta
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
1 cup (4 ounces) medium green olives, pitted
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
1/3 cup extra-virgin olive oil
Zest and juice of 1 large lemon
3/4 cup grated Parmesan
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
  • In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
  • Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

LEMON PEPPER ZUCCHINI



Lemon Pepper Zucchini image

Quick and easy. Everyone will love it!

Provided by JACKSONCJK

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 3

2 zucchini, cut into 1/2-inch slices
3 tablespoons butter, melted
2 tablespoons lemon pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place zucchini slices on a baking sheet and brush with melted butter. Season with lemon pepper.
  • Bake in preheated oven for 20 to 25 minutes, or until tender.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 3.5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 5.5 g, Sodium 756.9 mg, Sugar 1.9 g

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES



Mahi Mahi with Artichokes and Sun-Dried Tomatoes image

This is an amazing way to fix fish. I use mahi mahi, but any thick white fish should work. Serve with rice. This is very similar to a dish served at Carrabba's!

Provided by capcomp

Categories     Seafood     Fish     Mahi Mahi

Time 45m

Yield 2

Number Of Ingredients 14

¼ cup butter
2 tablespoons finely chopped shallot
¼ cup finely chopped garlic
6 tablespoons fresh lemon juice
3 tablespoons dry white wine
kosher salt to taste
ground black pepper to taste
2 tablespoons chopped sun-dried tomatoes
2 tablespoons artichoke hearts, drained and chopped
2 tablespoons cold butter, cut into pieces
1 cup all-purpose flour, or as needed
1 teaspoon seasoned salt, or to taste
2 (3 ounce) fillets mahi mahi fillets
1 tablespoon olive oil

Steps:

  • Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
  • Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
  • Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
  • Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
  • Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g

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