Fettuccine with Sunchokes and Herbs
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4tablespoons extra virgin olive oil
- ⅓cup thinly sliced shallots
- 2cloves garlic, sliced thin
- ½cup niçoise olives, pitted
- 1pound sunchokes, scrubbed and sliced ¼-inch thick
- Salt
- 10ounces fresh fettuccine
- Leaves from 3 branches fresh rosemary
- 2teaspoons fresh thyme leaves
- ¼cup coarsely chopped flat leaf parsley leaves
- Black pepper
- 1½ounces Parmigiano-Reggiano, grated
Nutritional analysis per serving (4 servings)
482 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 15 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat 2 tablespoons oil in a 12-inch skillet. Add shallots and garlic and sauté on medium until they are soft but not brown. Add remaining oil, olives and sunchokes and sauté, stirring, 5 minutes. Season with salt. Cover pan and cook about 15 minutes more, stirring once or twice, until sunchokes are tender.
- Step 2
Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta until al dente, about 4 minutes. Remove 1 cup pasta water. Drain pasta.
- Step 3
Add ½ cup pasta water, the rosemary and thyme to the skillet. Stir. Add drained pasta to skillet and using tongs or a large spoon, fold all the ingredients together. Add additional pasta water if needed to keep mixture moist. Add parsley. Season with salt and pepper. Serve with cheese.
Private Notes
Comments
Delicious ! But be aware that sunchokes are full of inulin , a fiber that is digested by bacteria in human intestines releasing methane in the process This can result in painful flatulence after eating this vegetable. I had eaten sunchokes before without this results. However reading now about this side effect, I realized that the recipe I used previously included lemon. Lemon might break down the inulin into other sugars that won’t be processed the same way in the intestines.
Add lemon juice and chili flakes at end
This explains... a lot.
Delicious. Marinate the sliced sunchokes in lemon juice, lemon zest, sumac, salt, and pink peppercorn before preparing.
I made so many changes that not sure my feedback is that helpful (wine, capers instead of olives, butter, shrimp and asparagus) but it definitely took way longer than 15 minutes for the sunchokes to get tender. Maybe closer to 30? Overall delicious flavor. Just ended up with some crunchier sunchokes
Really tasty. We burnt our sunchokes during the simmer so we’ll definitely reduce the heat next time. Some acidity was needed so we put in a dash of red wine vinegar. But lemon sounds great too. Love the sauce that was achieved with the pasta water.
Advertisement