SPINACH FETTUCCINE WITH ARTICHOKES
Steps:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. 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. 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. Divide the fettuccine among 4 warm bowls and garnish with the remaining Parmesan cheese and parsley. Serve immediately. From: Fast and Fit By Ellen Haas, published by Hatherleigh Press.
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