Recipe:

Spinach Fettuccine with Artichokes and Sun-Dried Tomatoes

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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.

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
Salt and pepper to taste
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
Grated Parmesan cheese

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.

Nutrition

Per serving (about 9oz/277g-wt.): 370 calories (70 from fat), 8g total fat, 1.5g saturated fat, 55mg cholesterol, 570mg sodium, 62g total carbohydrate (8g dietary fiber, 3g sugar), 14g protein

Tags: Family Friendly, Italian, Sugar Conscious, Low Fat, High Fiber, Vegetarian

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