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Picture of Fettuccine with Artichokes and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3325 kcal 166 %
  • Fat 146 g 225 %
  • Saturated 57 g 285 %
  • Carbs 419 g 140 %
  • Fiber 50 g 201 %
  • Protein 102 g 205 %
  • Cholesterol 604 mg 201 %
  • Sodium 3676 mg 153 %
  • Calcium 1077 mg 108 %
  • Magnesium 640 mg 152 %
  • Potassium 3731 mg 79 %
  • Iron 27 mg 152 %
  • Zinc 15 mg 139 %
  • Phosphorus 2062 mg 295 %
  • Vitamin A 629 µg 70 %
  • Vitamin C 106 mg 118 %
  • Thiamin (B1) 6 mg 487 %
  • Riboflavin (B2) 3 mg 259 %
  • Niacin (B3) 45 mg 282 %
  • Vitamin B6 2 mg 192 %
  • Folate equivalent (total) 2151 µg 538 %
  • Vitamin B12 3 µg 139 %
  • Vitamin D 2 µg 12 %
  • Vitamin E 12 mg 82 %
  • Vitamin K 183 µg 152 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Fettuccine with Artichokes and Feta

Ingredients

  • 18 ounces packaged frozen artichoke hearts (not thawed)
  • 1/4 cup extra-virgin olive oil, divided
  • 1/4 cup unsalted butter
  • 2 cups chopped onions
  • Salt and pepper, to taste
  • 1/8 teaspoon dried hot red-pepper flakes
  • 2-3 tablespoons fresh lemon juice, or to taste
  • 1 teaspoon finely grated fresh lemon zest
  • 1 pound dried egg fettuccine
  • 4 ounces feta cheese, crumbled and divided
  • 2 green onions, finely sliced

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