Spinach Fettuccine with Artichokes and Sun-dried Tomatoes
Serves 2 to 4
Time 30 min
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.
Special Diets:
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 fine sea 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
Method
Heat oil in a large skillet over medium heat.
Add onion and cook until tender, about 7 minutes.
Add artichoke, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes.
Add wine and simmer until it has reduced slightly, about 2 minutes.
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 carbohydrates (8g dietary fiber, 3g sugar), 14g protein.
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.
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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 fine sea 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