Crispy Artichoke Pasta
Ingredients
- 2 (9-oz) pkg refrigerated fettuccine
- 2 (14-oz) cans quartered artichokes hearts, drained
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 tsp lemon zest
- 3 Tbsp butter
Instructions
- Cook pasta according to package directions.
- Meanwhile, toss artichokes in flour until well coated. Beat eggs lightly in a shallow bowl. Toss together panko, cheese, and lemon zest in a bowl. Dip artichokes in egg; dredge in panko mixture, pressing to adhere.
- Melt butter in a large skillet over medium-high heat. Cook artichokes, in batches, 5 to 7 minutes, turning to brown on all sides. Remove artichokes from skillet; keep warm. Top pasta with artichokes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
513
|
513
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 21 | 21 |
| Carb (g) | 75 | 75 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 903 | 903 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
