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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I created this for a vegetarian and artichoke fan. Ingredients:
6 -8 artichoke hearts, quartered (canned will do) |
1/4 cup chopped black olives |
1 medium red bell pepper, diced |
1 small white onions or 1 small vidalia onion, diced |
2 garlic cloves, suzi (ed) |
1/3 cup olive oil |
1 tablespoon fresh squeezed lemon juice |
1/2 teaspoon paprika |
1/4 cup parmesan cheese or 1/4 cup romano cheese |
1 sprig parsley |
8 ounces fettuccine |
Directions:
1. Begin cooking fettucini according to package, maybe slightly al-dente'.
2. Combine all ingredients (excluding pasta) into saucepan and saute for about 5 to 8 minutes.
3. Drain pasta and top with saute'.
4. Top with parlsey a lemon wedge.
5. Serve with oil and garlic bruchetta.
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