Fast
and Fit: Healthy Recipes that Beat The Clock - Spinach Fettuccine with
Artichokes
Prep time: 10 mins
Cook time: 15 mins • Yield: 4 servings
• 3/4 pound spinach fettuccine
• 2 tablespoons extra virgin olive oil
• 2 15-ounce cans artichokes,
cut into 1/8ths
• 1 cup chopped tomatoes,
fresh or canned
• salt, to taste
• freshly ground black pepper
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons
chopped parsley
1. Bring a large
pot of salted water to a boil. Add the fettuccine and cook until al dente.
2. 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.
3. 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.
4. Divide the
fettuccine among 4 warm bowls and garnish with the remaining Parmesan cheese
and parsley. Serve immediately.
Serving Size: 1
bowl
Fast and Fit
makes eating right easy and enjoyable with ideas for easy everyday meals and
casual weekend suppers, menus for holidays and parties, a personal menu
planner, and shopping lists-all in a format so easy to use it will never leave
your kitchen counter.
Fast
and Fit • By Ellen Haas • List Price $16.95 paper (Can. $21.95) Paperback 304 •
Published by Hatherleigh Press ISBN-10: 1-57826-258-5 ISBN-13:
978-1-57826-258-8