Artichoke, Kalamata and Prosciutto Pasta

Artichoke, Kalamata and Prosciutto Pasta

Toss fettuccine pasta in a garlicky sauce with baby artichokes, Kalamata olives, and prosciutto for a colorful, delicious supper that sings of spring.

  • prep
  • cook
  • 4-6 servings


  • 12 oz. fettuccine pasta

  • 1/4 cup (4 tablespoons) olive oil, divided use

  • 3 lemons

  • 1-1/2 lbs. baby artichokes

  • 2 teaspoons minced garlic

  • 1 tablespoon chopped fresh sage

  • 3/4 cup halved Lindsay┬« Greek Kalamata Pitted Olives

  • 3 tablespoons chopped parsley

  • 1/4 teaspoon red pepper flakes

  • 4 oz. sliced prosciutto, cut into strips

  • Salt to taste

Cooking Directions

  1. Cook fettuccine according to package directions. Drain, place in a large bowl, and toss with about 1 tablespoon olive oil; set aside.

  2. Juice the lemons. Measure 3 tablespoons of the juice into a large bowl with 1 quart of water; set aside. Measure out another 1/4 cup of juice and set aside.

  3. Prepare artichokes by removing (and discarding) outer leaves until tender interior leaves are exposed. Cut off the end of the stem and 1/2 inch of the top. Slice each prepared artichoke into quarters and place in the prepared bowl of lemon water; set aside.

  4. Heat remaining 3 tablespoons olive oil in a large saut├ę pan over medium-high heat. Drain artichokes well, pat dry, and add to the hot oil. Cook 2 to 3 minutes on each side until golden. Stir in garlic and sage; cook 1 to 2 minutes. Add olives, 1/4 cup lemon juice, parsley, and red pepper flakes.

  5. Add cooked ingredients and proscuitto ribbons to the cooked fettuccine, and toss until combined. Season with salt.


  • Calories543
  • Fat15g
  • Protein22g
  • Cholesterol12mg
  • Total Carbs83g
  • Fiber11g

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