Spinach Fettuccine with Artichokes

This recipe serves:  1 2 4

3 ounces spinach fettuccine
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
1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente.

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

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