Fettuccine with Sunchokes and Herbs Recipe

Name: Fettuccine with Sunchokes and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; ⅓ cup thinly sliced shallots; 2 cloves garlic, sliced thin; 1/2 cup nicoise olives, pitted; 1 pound sunchokes, scrubbed and sliced 1/4-inch thick; Salt; 10 ounces fresh fettuccine; Leaves from 3 branches fresh rosemary; 2 teaspoons fresh thyme leaves; 1/4 cup coarsely chopped flat leaf parsley leaves; Black pepper; 1 1/2 ounces Parmigiano-Reggiano, grated

Servings: persons

4 tablespoons extra virgin olive oil
⅓ cup thinly sliced shallots
2 cloves garlic, sliced thin
1/2 cup nicoise olives, pitted
1 pound sunchokes, scrubbed and sliced 1/4-inch thick
Salt
10 ounces fresh fettuccine
Leaves from 3 branches fresh rosemary
2 teaspoons fresh thyme leaves
1/4 cup coarsely chopped flat leaf parsley leaves
Black pepper
1 1/2 ounces Parmigiano-Reggiano, grated

1
Heat 2 tablespoons oil in a 12-inch skillet.
2
Add shallots and garlic and saute on medium until they are soft but not brown.
3
Add remaining oil, olives and sunchokes and saute, stirring, 5 minutes.
4
Season with salt.
5
Cover pan and cook about 15 minutes more, stirring once or twice, until sunchokes are tender.
6
Meanwhile, bring a large pot of salted water to a boil for the pasta.
7
Cook pasta until al dente, about 4 minutes.
8
Remove 1 cup pasta water.
9
Drain pasta.
10
Add 1/2 cup pasta water, the rosemary and thyme to the skillet.
11
Stir.
12
Add drained pasta to skillet and using tongs or a large spoon, fold all the ingredients together.
13
Add additional pasta water if needed to keep mixture moist.
14
Add parsley.
15
Season with salt and pepper.
16
Serve with cheese.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, ⅓ cup thinly sliced shallots, 2 cloves garlic, sliced thin, 1/2 cup nicoise olives, pitted, and more.

Yes, Fettuccine with Sunchokes and Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine with Sunchokes and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions