Best 7 Fettuccine With Artichokes Sun Dried Tomatoes And Walnuts Recipes

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Indulge in a delightful culinary journey with our Fettuccine with Artichokes, Sun-Dried Tomatoes, and Walnuts recipe. This delectable pasta dish combines the vibrant flavors of artichokes, the tangy sweetness of sun-dried tomatoes, and the nutty crunch of walnuts, creating a symphony of flavors that will tantalize your taste buds. Prepared with fresh ingredients and a creamy sauce, this recipe offers a perfect balance of textures and flavors. It's a quick and easy-to-follow recipe that will become a favorite in your kitchen.

In addition to the main recipe, we also offer variations to suit your preferences. If you're a fan of seafood, try our Fettuccine with Shrimp, Artichokes, and Sun-Dried Tomatoes. This recipe adds succulent shrimp to the mix, creating a delightful combination of flavors and textures. For a vegetarian alternative, explore our Fettuccine with Artichokes and Roasted Red Peppers. This recipe showcases the vibrant flavors of roasted red peppers, offering a colorful and flavorful twist to the classic dish.

Whether you're a seasoned cook or just starting your culinary adventures, these recipes are designed to guide you through the process with ease. With step-by-step instructions and detailed ingredient lists, you'll be able to create these delicious pasta dishes in no time. Let your taste buds embark on a journey of flavors with our Fettuccine with Artichokes, Sun-Dried Tomatoes, and Walnuts recipe, along with its exciting variations!

Check out the recipes below so you can choose the best recipe for yourself!

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

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

FETTUCCINE WITH ARTICHOKES, SUN-DRIED TOMATOES AND WALNUTS



Fettuccine with Artichokes, Sun-Dried Tomatoes and Walnuts image

Categories     Pasta     Tomato     Vegetarian     Quick & Easy     Walnut     Artichoke     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

8 ounces fettuccine
1/2 cup coarsely chopped walnuts
1 6-ounce jar marinated quartered artichoke hearts, drained, marinade reserved
1/2 cup dry white wine
1/4 cup regular or reduced-fat sour cream
1/2 cup chopped drained oil-packed sun-dried tomatoes (about 2 ounces)
1/3 cup plus 2 tablespoons finely chopped chives or green onion tops

Steps:

  • 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.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Steps:

  • Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

EASY ALFREDO & ARTICHOKE FETTUCCINE



Easy Alfredo & Artichoke Fettuccine image

My husband loves fettucine alfredo and I love artichokes, but I have very little time to make it from scratch. This is great to make if you have leftover chicken to serve it with. Also, you can buy all of the ingredients in advance and make it when you have time.

Provided by Roses Granddaughter

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

4 ounces fettuccine pasta (more or less if desired)
2 tablespoons olive oil
1 (14 ounce) jar alfredo sauce (or more)
2 (12 ounce) cans artichokes, hearts (or more)
1 tablespoon minced garlic or 1 -2 crushed garlic clove
1/2 teaspoon lemon pepper
1 teaspoon olive oil

Steps:

  • Cook fetticine in boiling water 2 tablespoons olive oil.
  • Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
  • Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
  • When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
  • Slightly rinse noodles and drain thoroughly.
  • Add noodles and artichokes to the alfredo sauce and mix completely.
  • Warm on stove for about 15 minutes.
  • Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
  • Serve warm.

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

PASTA SALAD W/ ARTICHOKES & SUN-DRIED TOMATOES



Pasta Salad W/ Artichokes & Sun-Dried Tomatoes image

If you love sun-dried tomatoes and artichokes with pasta, this one is great !! Another one from Summer 2002 Bon Appetit.

Provided by Luvfood

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (20 ounce) package fresh cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 garlic clove, minced
2 cups chopped celery
1 (13 3/4 ounce) can water-packed artichoke hearts, drained, chopped
3/4 cup chopped green onion
1/2 cup drained sun-dried tomato packed in oil, coarsely chopped
1/2 cup kalamata olives or 1/2 cup other brine-cured black olives, pitted, coarsely chopped
1/2 cup freshly grated parmesan cheese

Steps:

  • Cook pasta until just tender, but still firm to bite.
  • Whisk mayonnaise and next ten ingredients in small bowl until well blended, season with salt& pepper.
  • Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes& olives.
  • Add pasta to vegetable mixture, then Parmesan cheese; toss to blend.
  • Mix in more dressing by 1/4 cupfuls, if desired.
  • Season salad with salt& pepper, serve cold or at room temperature.
  • Pasta salad can be made 1 day ahead.

Nutrition Facts : Calories 640.2, Fat 36.5, SaturatedFat 8.7, Cholesterol 52.1, Sodium 1012.8, Carbohydrate 62.6, Fiber 7.2, Sugar 4.5, Protein 19.5

Tips:

  • For the best flavor, use fresh artichokes if they are available. If using canned artichokes, rinse them well and pat them dry before using.
  • Sun-dried tomatoes can be found in most grocery stores. If you can't find them, you can substitute chopped fresh tomatoes.
  • Toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. This will bring out their flavor and make them more crunchy.
  • Use a good quality olive oil. This will make a big difference in the flavor of the dish.
  • Add a squeeze of lemon juice at the end of cooking to brighten up the flavors.

Conclusion:

This fettuccine with artichokes, sun-dried tomatoes, and walnuts is a delicious and easy-to-make dish that is perfect for any occasion. The artichokes and sun-dried tomatoes add a savory flavor, while the walnuts add a crunchy texture. The creamy sauce is made with Parmesan cheese and cream, and it is tossed with the fettuccine until it is coated. This dish is sure to be a hit with your family and friends.

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