Sunday, June 5, 2011

Fettuccine with Artichoke Hearts, Garlic, and Olive Oil

This is a quick and easy pasta recipe that is also elegant and tasty.

I think this recipe is best using frozen artichoke hearts, but the canned ones will work almost as well.


1/2 lb. fettuccine
1 (9-ounce) package frozen artichoke hearts, thawed and quartered, or 1 (14-ounce) can artichoke hearts, drained and quartered
3 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper to taste

Cook the fettuccine according to the package directions. Drain.

Meanwhile, heat the olive oil in a skillet over medium to medium-low heat. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic turn brown.

Add the artichokes to the skillet along with 1 tablespoon of the parsley. Saute for 3-5 minutes until the artichokes are heated through and tender.

Add the fettuccini. Season with salt and pepper, and saute for 2-3 minutes to blend all the flavors.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 3-4 servings

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