Spinach Fettuccine with Artichokes

Serves: 4    Prep time:  10 minutes   Cooking time:  15 minutes

3/4 pound spinach fettuccine
3 cloves garlic, minced
salt, to taste
1 cup chopped tomatoes, fresh
2 TB chopped parsley
1/2 cup freshly grated Parmesan cheese
freshly ground black pepper
1 12-ounce bag frozen artichoke hearts
2 TB extra virgin olive oil

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al denté.
  2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes. Add the garlic and cook for 1 more minute.
  3. Drain the fettuccine, reserving 1/2 cup of the cooking liquid. Return the fettuccine to the pot and toss with 1/2 of the Parmesan cheese and the reserved cooking liquid. Add the artichoke mixture and toss again.
  4. Divide the fettuccine among 4 warm bowls and garnish with the remaining Parmesan cheese and parsley. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *