Spinach Fettuccine With Artichokes |
|
 |
Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
|
Got this recipe from Alva Carpenter's slimlines. Didn't get a chance to try it yet but thought it was worth posting. Ingredients:
450 g spinach fettuccine |
2 tablespoons extra virgin olive oil |
900 g tinned artichokes, cut into 2 cm pieces |
1 cup chopped tomato |
2 garlic cloves, minced |
1/2 cup freshly grated parmesan cheese |
2 tablespoons chopped parsley |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook until al dente.
2. Drain the fettuccine, reserving 1/2 cup of the cooking liquid.
3. In a skillet, heat the olive oil over medium heat.
4. Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes.
5. Add the garlic and cook for 1 more minute.
6. Return the drained fettuccine to the pot; toss with half the Parmesan cheese and the reserved cooking liquid.
7. Add the artichoke mixture and toss again.
8. Divide fettuccine among 6 warm bowls and garnish with the remaining Parmesan cheese and parsley.
9. Serve immediately.
|
|