• Ingredients: 30
  • Serves: 2

Fettuccine with artichokes, sun-dried tomatoes and walnuts with coarsely chopped walnuts, 6-ounce jar marinated quartered artichoke hearts, drained, marinade reserved, dry white wine, regular or reduced-fat sour cream, chopped drained oil-packed sun-dried tomatoes, finely chopped chives or green onion tops.


For gravy

  • Garnish: large bouquet of mixed fresh herb sprigs

For glaze

  • Serve accompanied by Winter Fruit Chutney

For filling

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Cook fettuccine in medium pot of boiling water until just tender but still firm to bite, stirring occasionally.

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  2. Step 2 Meanwhile, stir walnuts in heavy large skillet over medium-high heat until lightly toasted, about 2 minutes.

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  3. Step 3 Transfer nuts to small plate. Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 2 minutes.

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  4. Step 4 Whisk in sour cream and remove from heat (do not boil). Mix in artichokes, tomatoes and 1/3 cup chives.

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  5. Step 5 Add pasta to sauce. Toss to blend well, adding reserved pasta cooking liquid by tablespoonfuls if pasta is dry.

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  6. Step 6 Season to taste with salt and pepper. Divide pasta between 2 plates. Sprinkle with walnuts and remaining 2 tablespoons chives and serve.

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Nutrition information

Calories 652 Carbohydrates 105 g (35%)
Fat 15 g (22%) Protein 22 g (45%)
Saturated Fat 4 g (19%) Sodium 185 mg (8%)
Polyunsaturated Fat 5 g Fiber 11 g (42%)
Monounsaturated Fat 4 g Cholesterol 10 mg (3%)