Best 7 Lemon Pepper Fettuccini With Artichokes And Sun Dried Tomatoes Recipes

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Indulge in a tantalizing culinary journey with our delectable Lemon Pepper Fettuccine with Artichokes and Sun-Dried Tomatoes recipe. This exquisite dish combines the vibrant flavors of zesty lemon, aromatic black pepper, tender artichokes, and sun-kissed tomatoes, creating a symphony of flavors that will tantalize your taste buds. The creamy and rich sauce, infused with the essence of lemon and pepper, lovingly coats each strand of perfectly cooked fettuccine, resulting in a luscious and satisfying experience. The artichokes add a delightful texture and a nutty flavor, while the sun-dried tomatoes infuse a burst of tangy sweetness. With its vibrant colors and enticing aromas, this Lemon Pepper Fettuccine promises an unforgettable culinary adventure.

In addition to the main recipe, we also offer two irresistible variations to cater to your unique preferences and dietary needs. The Vegan Lemon Pepper Fettuccine with Artichokes and Sun-Dried Tomatoes provides a plant-based alternative that is equally delicious and satisfying, featuring a creamy cashew sauce that delivers a rich and flavorful experience. Those seeking a gluten-free option can delight in the Gluten-Free Lemon Pepper Fettuccine with Artichokes and Sun-Dried Tomatoes, which utilizes a special gluten-free pasta that maintains the same delectable flavors and textures. Dive into the culinary artistry of these Lemon Pepper Fettuccine recipes, and savor the delectable symphony of flavors they offer.

Here are our top 7 tried and tested recipes!

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

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.

PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE



Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine image

Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.

Provided by RENZ

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package linguine pasta
¼ cup olive oil, divided
½ cup diced onion
2 tablespoons chopped fresh thyme
1 ½ pounds fresh tuna steaks, cubed
½ cup dry white wine
2 cups chicken stock
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup chopped oil-packed sun-dried tomatoes
¾ cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
  • Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
  • Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 45.2 g, Cholesterol 38.7 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 269.6 mg, Sugar 0.9 g

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

FETTUCCINE WITH ARTICHOKES



Fettuccine with Artichokes image

Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.

Categories     Cheese     Citrus     Dairy     Herb     Onion     Pasta     Vegetable     Sauté     Quick & Easy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

2 (9-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
1/2 stick (1/4 cup) unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon dried hot red-pepper flakes
1 teaspoon finely grated fresh lemon zest
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving

Steps:

  • Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
  • Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
  • While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

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.

Tips:

  • Mise en Place: Before starting, prepare all ingredients and keep them within reach. This will make the cooking process smoother and more efficient.
  • Use Quality Ingredients: Fresh, high-quality ingredients make a big difference in the final dish. Look for ripe, flavorful vegetables and sun-dried tomatoes that are not too dry or brittle.
  • Don't Overcook the Pasta: Cook the fettuccini according to the package instructions, but keep an eye on it to prevent overcooking. Overcooked pasta can become mushy and lose its texture.
  • Sauté the Vegetables Properly: Sauté the vegetables over medium-high heat until they are slightly tender but still have a bit of a bite. Overcooked vegetables can become limp and lose their flavor.
  • Deglaze the Pan: After sautéing the vegetables, deglaze the pan with white wine. This will help to loosen any browned bits and add depth of flavor to the sauce.
  • Use Freshly Grated Lemon Zest: Freshly grated lemon zest adds a bright, citrusy flavor to the sauce. Avoid using bottled lemon zest, as it can have a bitter taste.
  • Add the Sun-Dried Tomatoes Last: Add the sun-dried tomatoes towards the end of cooking to prevent them from becoming tough.
  • Garnish with Fresh Herbs: Before serving, garnish the dish with fresh herbs such as parsley, basil, or chives. This will add a pop of color and freshness.

Conclusion:

Lemon Pepper Fettuccini with Artichokes and Sun-Dried Tomatoes is a delicious and flavorful pasta dish that is perfect for a quick and easy weeknight meal. With its combination of tender fettuccini, sautéed vegetables, sun-dried tomatoes, and a creamy lemon pepper sauce, this dish is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will yield a delicious and satisfying meal. So next time you are looking for a flavorful and satisfying pasta dish, give this Lemon Pepper Fettuccini a try - you won't be disappointed!

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