Description
A creamy and flavorful pasta dish featuring ramps and artichokes, perfect for a vegetarian meal.
Ingredients
Scale
- 16 ounces (454 g) fettuccine pasta
- 18 ounces (510 g) frozen artichoke hearts, thawed and drained
- 1 large onion, peeled and chopped
- 1 cup (about 100 g) freshly grated Parmesan cheese, plus more for garnish
- 4 tablespoons (56 g) unsalted butter, softened
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Salt, to taste (total about 1 tablespoon for boiling and seasoning)
- Freshly ground black pepper, to taste
- Minced fresh parsley, for garnish
- 1/8 teaspoon red chili flakes
Instructions
- Step 1: In a large pot, bring 4 quarts (3.8 L) of water and 1 tablespoon salt to a rolling boil. Add the fettuccine and cook until al dente, testing for doneness after about 9 minutes. The pasta should have a slight firmness but no hard center. Reserve 1 cup (240 ml) of the pasta cooking water before draining the pasta well.
- Step 2: While pasta cooks, heat the butter and olive oil together in a large skillet over medium heat until melted and combined. Add the chopped onion, lemon zest, 1 teaspoon salt, red chili flakes, and a pinch of black pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. The onions should lose their raw sharpness but not brown.
- Step 3: Stir in the thawed and drained artichoke hearts. Sauté until heated throughout, about 3 minutes. If the artichokes are still cold after 3 minutes, continue cooking for 1-2 additional minutes until warmed but not mushy. Stir in the fresh lemon juice and immediately remove the skillet from heat.
- Step 4: In a large serving bowl, add the drained pasta, the sautéed artichoke mixture, ½ cup (120 ml) of the reserved pasta water, and the grated Parmesan cheese. Toss gently but thoroughly to combine, adding more reserved pasta water 1-2 tablespoons at a time if the sauce needs to be creamier or to coat the pasta better. Taste and adjust seasoning with salt and black pepper as needed.
- Step 5: Garnish the pasta with minced fresh parsley and extra Parmesan cheese if desired. Serve immediately.
Notes
- Room Temperature: Store in an airtight container at room temperature and consume within 1 day to preserve texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
- Freezing: Transfer the pasta to a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating gently.
- Stir the pasta gently with a wooden spoon for the first 2-3 minutes of boiling to prevent sticking.
- Test pasta doneness 1-2 minutes earlier than package instructions to keep it al dente and maintain ideal texture.
- If artichokes feel cool after initial sautéing, add 1-2 more minutes over medium heat to warm thoroughly without softening too much.
- Adjust sauce thickness by adding reserved pasta water gradually—1-2 tablespoons at a time—until you reach the desired creaminess that clings to the pasta.
- Boost brightness by stirring in an extra teaspoon of lemon juice just before serving if the flavor seems muted.
- Serve with gluten-free garlic bread or a crisp arugula salad.
- Pair with steamed asparagus or roasted Brussels sprouts for additional vegetables.
- Top with a drizzle of extra virgin olive oil, a sprinkle of lemon zest, or a dollop of homemade pesto to vary flavors and presentation.
- Swap out the frozen artichokes for fresh ramps during spring for a seasonal variation, adjusting quantities to taste.
- Use other long pasta types such as linguine or tagliatelle if preferred.
- For a vegan option, substitute butter with olive oil and Parmesan with a plant-based cheese alternative.
- Choose bright green fresh artichokes with firm leaves and no browning if using fresh instead of frozen.
- Pick high-quality durum wheat pasta for optimal firmness and texture.
- Select lemons that are bright, firm, and with fine skin for maximum juice and zest quality.
- Use unsalted butter to control salt levels precisely. Soften butter beforehand for easier melting and mixing.
- Freshly grated Parmesan melts more smoothly and provides superior flavor compared to pre-grated varieties.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg