Sunday, May 23, 2010

Spinach Fettuccine with Artichokes and Sun-dried Tomatoes

We love pasta, and I am always looking for new, healthy, fast pasta dishes. I found this recipe on the whole foods website while looking for a way to use the leftover sun-dried tomatoes that I had in the fridge. It turned out to be a very good, light and healthy dish and had a certain "spa cuisine" quality to it. I think it would be great with whole grain noodles as well.

Spinach Fettuccine with Artichokes and Sun-dried Tomatoes
8 oz spinach fettuccine, cooked until tender, drained (1/4 cup pasta water reserved)
6 oil-packed sun-dried tomatoes, sliced
1 tbsp olive oil (from sun-dried tomatoes)
1 medium yellow onion, thinly sliced
1/2 can artichokes, drained and cut into small chunks
2 cloves garlic, finely chopped
Juice of 1 lemon
Salt and pepper to taste
1/4 C dry white wine
Grated Parmesan cheese

1. Start boiling water for pasta.
2. In a medium skillet, heat oil and cook onions until tender.
3. Add artichokes, garlic, juice of half of lemon, salt and pepper and cook about 7 minutes.
4. In the meantime, boil the fettuccine until al dente.
4. Add wine to skillet and simmer until just thickened.
5. Stir in 1/4 C pasta water and tomatoes and cook for a few minutes.
6. Toss pasta with vegetables (I also added some steamed broccoli).
7. Serve topped with grated parmesan and a few squeezes of fresh lemon juice.

Difficulty: Easy
Debbie's Rating: 9
Hirsh's Rating: 8.5

No comments:

Post a Comment