Sunday, February 10, 2008

Citrus Fettucine with Roasted Artichoke Hearts and Hearts of Palm

This is my entry for the Fatfree Vegan Kitchen's Valentine's Day Vegetable Love 2008 recipe contest. After thinking long and hard about what I wanted to prepare for this contest, I decided nothing screamed veggie love more that artichoke hearts and hearts of palm. That idea, combined with inspiration from a recipe for Penne with Caramelized Cauliflower from the Nov/Dec 2007 issue of Vegetarian Times, married in my mind to produce...

Two of Hearts Pasta
Citrus Fettucine with Roasted Artichoke Hearts and Hearts of Palm

  • 2 tablespoons olive oil, divided
  • 4 tablespoons fresh squeezed orange juice, divided
  • 2 tablespoons fresh squeezed lemon juice, divided
  • 1 14-oz can organic artichoke hearts, drained and quartered
  • 1 14-oz can organic hearts of palm
  • 1 cup fresh parsley leaves
  • ½ tablespoon orange zest
  • ½ tablespoon lemon zest
  • 1 tablespoon capers, rinsed and drained
  • Salt and pepper to taste
  • 1 lb fettuccine

Place oven rack in highest position and preheat oven to 450 degrees F. Bring pot of salted water to a boil. Slice hearts of palm into ½-inch thick medallions. Place artichoke hearts and hearts of palm on half baking sheet. In a small bowl, combine 1 tablespoon olive oil with 1 tablespoon orange juice and drizzle over artichoke hearts and hearts of palm. Gently toss to coat and season with salt and pepper. Roast 22-25 minutes until desired color is reached, turning every 5 minutes after 10 minutes have passed.

Meanwhile, pulse parsley, orange zest, lemon zest, remaining tablespoon olive oil, 3 remaining tablespoons orange juice, and 2 tablespoons lemon juice in food processor or blender until chunky sauce forms. Add capers and pulse until capers are coarsely chopped.

Cook fettuccine according to package directions, or until al dente. Drain, and reserve ½ cup cooking water. Toss pasta with roasted artichoke hearts and hearts of palm along with sauce, adding reserved cooking water if needed.


SusanV said...

This looks absolutely delicious! Thanks for entering it into the contest.

Anchored Away said...

Giiiiiiiriirrrrrrrrrrllllll. ;) Yumtastic much? Or is it awesomesauce.

Marni said...

Thanks, SusanV and anchored_away! I had lots of fun creating this dish.

anna banana said...

you don't know me yet, but i wanted to let you know that your recipe was part of the best v-day ever :) absolutely delicious! thank you!

after i juiced the orange and added the juice to the recipe, i had a bit left over, so i made it into a nice light salad dressing by adding some olive oil and a touch of apple cider vinegar. yum!

Marni said...

anna banana - I'm so happy to hear that! We liked the recipe, too. Excellent use of the extra juice. I think I'll do that next time. Thanks for the tip!

Anonymous said...