There’s nothing easier or yummier than a good pasta dish on a cold almost-winter night. This one is light and lemony and feels good going down. It’s a refreshing change from the heavy Thanksgiving fare and it features one of my latest obsessions—Artichokes!
I recently discovered that I really like artichokes. I always thought they were okay. I would never pursue them, but also wouldn’t turn them down if they came my way in a dish. Then, during my recent pregnancy, I began to crave pizza. For a while, I could have eaten pizza at any meal. And for some reason not to be explained, the topping I most desired was artichoke hearts. Now me and artichokes are tight. We have developed a relationship and I’m trying to find tasty dishes for my new-found food friend to shine in. Below is a good’n!
Spinach Fettuccine with Artichokes & Sun-Dried Tomatoes
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
3 medium artichokes, trimmed and sliced OR a 4oz. can of artichoke hearts
2-3 garlic cloves, minced
2 teaspoons fresh lemon juice
freshly ground salt and pepper to taste
1/4 cup dry white wine
1/2 pound fresh spinach fettuccine, cooked al dente, drained with about 1/4 of a cup of pasta water reserved)
5-6 sun-dried tomatoes, coarsely chopped (dry and soaked in hot water or packed in olive oil)
2 teaspoons fresh thyme, chopped
Parmesan, freshly grated
Saut onion in oil until tender. Add artichokes, garlic, lemon juice, salt, and pepper. Saut until artichokes are tender—8-10 minutes. Add the wine and simmer for a few more minutes. Add reserved water, sun-dried tomatoes and thyme and stir. Add pasta and toss. Season with salt and pepper. Serve topped with Parmesan. YUM!
Here’s another great recipe I came across from coconutlime.blogspot.com, it’s for Steak, Spinach and Artichoke Pasta. It uses Balsamic Vinegar, which I LOVE!
Image by foodnetwork.com