dish
Spinach Fettuccine with Artichokes

4
Serves
401
Calories
14
Nutrients
11
Vitamins

Ingredients

3/4 pound spinach fettuccine
2 tablespoons extra virgin olive oil
2 15-ounce cans artichokes , cut into 1/8ths
1 cup chopped tomatoes , fresh or canned
2 cloves garlic , minced
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley

Cooking Instructions

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 1/2 cup 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. Divide the fettuccine among 4 warm bowls and garnish with the remaining Parmesan cheese and parsley. Serve immediately.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 4
Calories
401
Protein
17 g
Total Carbohydrate
57 g
Dietary Fiber
9 g
Soluble Fiber
0 g
Sugar
4 g
Total Fat
13 g
Saturated Fat
3 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
10 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
16 %
Percent Calories from Carbohydrate
55 %
Percent Calories from Fat
29 %
Vitamin A
124 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin D
0 IU
Folate
137 mcg
Vitamin E
1 IU
Pantothenic Acid
0 mg
Calcium
248 mg
Iron
3 mg
Phosphorus
295 mg
Potassium
560 mg
Sodium
573 mg
Zinc
0 mg