Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1/2 cup artichoke hearts, chopped |
3 1/2 tablespoons olive oil |
2 tablespoons sun-dried tomatoes |
2 tablespoons garlic, crushed |
4 tablespoons white wine |
11 ounces florentyna's fresh lemon pepper fettuccini, long cut |
1/4 cup pine nuts, roasted |
1/2 cup asparagus tips, precooked |
Directions:
1. Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.
2. Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.
3. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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