The cover of the Tri-City Herald's Food & Wine section Dec. 24 will feature four treats to make for Christman Day brunch. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
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
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.