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Spinach Fettuccine with Artichokes
2 teaspoons extra virgin olive oil
8 ounces canned artichokes, cut into 1/8ths
1/4 cup chopped tomatoes, fresh or canned
salt, to taste
freshly ground black pepper
1/2 clove garlic, minced
2 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped parsley
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes. Add the garlic and cook for 1 more minute.
3. Drain the fettuccine, reserving 2 tablespoons of the cooking liquid. Return the fettuccine to the pot and toss with 1/2 of the Parmesan cheese and the reserved cooking liquid. Add the artichoke mixture and toss again.
4. Place the fettuccine in a warm bowl and garnish with the remaining Parmesan cheese and parsley. Serve immediately.
Serving Size: about 1 1/2 cups
Number of Servings: 1
- 57 g
- 13 g
- 9 g
- 17 g
- Saturated Fat
- 3 g
- 573 mg