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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.
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.

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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  • 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