SPINACH FETTUCCINE WITH ARTICHOKES

SPINACH FETTUCCINE WITH ARTICHOKES
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  • CourseMain Dish
SPINACH FETTUCCINE WITH ARTICHOKES
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Ingredients
  • 12 oz. spinach fettuccine fresh or dried
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 2 - 15- ounce cans quartered artichoke hearts
  • 1 cup chopped tomatoes fresh or canned
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • salt and pepper
Instructions
  1. Prepare fettuccine according package directions for al dente.
  2. In a skillet, heat olive oil over medium heat. Add garlic and cook 1 minute. Add artichokes and tomatoes. Season with salt and pepper and cook for 5 minutes-until heated through and you can smell the flavor!
  3. Drain fettuccine, reserving 1/2 cup of the cooking liquid.
  4. Return the fettuccine to pot and toss with 1/2 of the Parmesan cheese and reserved cooking liquid. Add artichoke mixture and toss again.
  5. Divide fettuccine into 4 warm bowls and sprinkle with remaining Parmesan and parsley. Serve immediately.
Terri's Notes

- ½ of this recipe is perfect for a "dinner for two".
- I added a handful of fresh spinach leaves to the artichokes and tomatoes, just long enough to wilt and heat spinach through.
- I think adding some shrimp to this recipe would be pretty good too! What touches will you add to make it a new family favorite?
- 2 pounds of Cheese stuffed Spinach Ravioli, in place of the fettuccine, makes a heartier meal of this recipe and was delicious too!

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