Spinach Fettuccine With Artichokes And Sun-dried Tomatoes

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, thinly sliced
3 medium artichokes, trimmed and hearts sliced, or 1 (4-ounce) can artichoke hearts, drained and halved
2 cloves garlic, finely chopped
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup dry white wine
1/2 pound fresh spinach fettuccine, cooked until tender, drained (1/4 cup pasta water reserved)
6 oil-packed sun-dried tomatoes, sliced
2 teaspoons chopped thyme
2 teaspoons grated Parmesan cheese

Description

There's More To Fresh Spinach Fettuccine Than Its Beautiful Green Color. It Cooks Up Especially Tender, With A Hint Of The Bright Flavor Of Spinach. As An Alternative, Use Dried Fettuccine, If You Like.

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