Spinach Fettuccine w) Artichokes and Sun-Dried Tom
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1 tablespoon extra virgin olive oil
1 medium yellow onion, thinly sliced
3 med artichokes, trimmed and hearts sliced, or 1 (4-ounce) can artichoke hearts, drained and halfed
2 cloves garlic, finely chopped
1 teaspoon lemon juice
Salt and pepper to taste
1/4 cup dry white wine
1/2 pound fresh spinach fettuccine, cooked until tender, drained (1/4 cup pasta water reserved)
6 oil-packed sun-dried tomatoes, sliced
2 teaspoons chopped thyme
Grated Parmesan cheese
Mushrooms
Vinegar
Sausages
Instructions
Heat oil in a large skillet over medium heat. Add onions and cook until tender. Add artichokes, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes. Add wine and simmer until just thickened. Stir in reserved 1/4 cup pasta water, tomatoes and thyme then add pasta, salt and pepper and toss well. Transfer pasta to bowls, garnish with cheese and serve.
Originally Submitted
4/26/2010
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