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