This Lemon and Artichoke Fettuccine is layered with flavor: lemon zest for brightness, sun-dried tomatoes for richness, and marinated artichokes for tang. I’ve created a vegetarian version, but it’s easy to adapt; simply swap in vegan Parmesan for a dairy-free dish or use gluten-free pasta to suit your needs.
Instead of heavy cream, I like to use coconut cream, which lends a subtle sweetness that pairs beautifully with lemon. Cannellini beans add both protein and creaminess, making the dish hearty without feeling heavy. https://anourishedlife.net/lemon-and-artichoke-fettuccine/
[Music] I’ve been thinking a lot about family and friendships lately. How much those connections are tied to why I get out of bed every morning and strive for health and well-being. How nutritious food, meaningful relationships, community, and movement nourish us and fill our souls. Isn’t that what life is all about? [Music]
1 Comment
But the ones who made that tong and pan were meat eaters.