Fettuccine With Artichokes and Beans
Serves 4|
Hands-On Time:
10m
|
Total Time:
20m
Ingredients
- 3/4 pound fettuccine
- 1/4 cup, plus 1 teaspoon olive oil
- 2 cloves garlic
- 1 15.5-ounce can cannellini beans, rinsed
- 1 13.75-ounce can artichoke hearts
- kosher salt and black pepper
- 1 slice white bread
- 1 teaspoon oregano
Directions
- Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
- Meanwhile, heat ¼ cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute.
- Add the beans, artichokes, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook until heated through, 3 to 4 minutes.
- Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined.
- Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.
Nutritional Information
- Per Serving
- Calories 534Calories From Fat 27%
- Fat 16g
- Cholesterol 0mg
- Carbohydrate 81g
- Sodium 879mg
- Protein 17g
- Fiber 7g
- Sugar 4g
What does this mean? See Nutrition 101.
Quick Tip
Rinsing canned beans before using them lowers their sodium content and washes away the mealy liquid that can affect the flavor
of the dish.
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