Ingredients25 m servings 482
- Bring a pot of water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 6 minutes. Drain, reserving 1/2 cup cooking water.
- Heat olive oil in a 10-inch skillet. Add garlic and capers; cook and stir until fragrant, about 1 minute. Stir in artichoke hearts, lemon juice, and pepper; cook until lemon juice evaporates, about 2 minutes.
- Pour wine into the skillet; cook until evaporated, about 3 minutes. Add butter and noodles; toss to combine. Stir in reserved cooking water; cook until sauce coats noodles, about 3 minutes.
Per Serving: 482 calories; 26.9 48.2 10.8 62 950 Full nutrition
ReviewsRead all reviews 8
This is very good! The only change I made was to use Trader Joe's Lemon Pepper Pappardalle Pasta rather than the egg noodles. I still have no idea what two cups of pasta means, but I used abou...
This looked bland, so I added 1/2 teaspoon Old Bay seasoning and 8 oz faux crab. And I finished it with paprika . I really liked that it is so quick to prepare! Yummy!
Just made this! I did sub the noodles with spaghetti squash, white cooking wine for the pinot grigio and the lemon for a lime. It's super delicious. Much better than I thought it was. I'm defini...
Very light, not greasy, with excellent flavor. I substituted apple juice for white wine and quinoa for noodles - still perfect.
Simply divine combinations. Thanks for sharing! Eye had to make due on a couple things, the noodles and the wine, and it was still fabulous! Eye also substituted coconut oil and salt for the but...