Spinach Fettuccine with Artichokes and Sun-Dried Tomatoes
4

Serves 2 to 4

There's more to fresh spinach fettuccine than its beautiful green color. It cooks up especially tender, with a hint of the bright flavor of spinach. As an alternative, use dried fettuccine, if you like.

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    Ingredients: 
    • 1 tablespoon extra-virgin olive oil
    • 1 medium yellow onion, thinly sliced
    • 3 medium artichokes, trimmed and hearts sliced, or 1 (4-ounce) can artichoke hearts, drained and halved
    • 2 cloves garlic, finely chopped
    • 1 teaspoon lemon juice
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon ground black pepper, divided
    • 1/4 cup dry white wine
    • 1/2 pound fresh spinach fettuccine, cooked until tender, drained (1/4 cup pasta water reserved)
    • 6 oil-packed sun-dried tomatoes, sliced
    • 2 teaspoons chopped thyme
    • 2 teaspoons grated Parmesan cheese
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    Method: 

    Heat oil in a large skillet over medium heat. Add onions and cook until tender. Add artichokes, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes. Add wine and simmer until just thickened. Stir in reserved 1/4 cup pasta water, tomatoes and thyme then add pasta, salt and pepper and toss well. Transfer pasta to bowls, garnish with cheese and serve.

    Nutritional Info: 
    Per Serving:370 calories (70 from fat), 8g total fat, 1.5g saturated fat, 55mg cholesterol, 570mg sodium, 62g carbohydrate (8g dietary fiber, 3g sugar), 14g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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