Food & Wine

Spinach Fettuccine with Artichokes

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.