Basil Artichoke Fettuccini Recipe

Name: Basil Artichoke Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fettuccine pasta, cooked; 2 (9 ounce) packages frozen artichoke hearts, thawed; 2 red bell peppers, seeded and chopped; 12 onion, chopped; 2 cloves garlic, chopped; 1 tablespoon olive oil; 1 tomatoes, chopped; 2 tablespoons dried basil; 2 tablespoons parmesan cheese, freshly grated; 1 cup Baby Spinach; ¼ cup sherry wine; ¼ cup chicken broth

Servings: persons

8 ounces fettuccine pasta, cooked
2 (9 ounce) packages frozen artichoke hearts, thawed
2 red bell peppers, seeded and chopped
12 onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 tomatoes, chopped
2 tablespoons dried basil
2 tablespoons parmesan cheese, freshly grated
1 cup Baby Spinach
¼ cup sherry wine
¼ cup chicken broth

1
In large skillet heat oil over med-high heat.
2
Add artichokes and bell pepper, saute 3 minutes.
3
Add onion, garlic, tomato, and basil saute 2 minutes.
4
Add Sherry and bring to boil.
5
Let boil 2 minutes.
6
Add spinach and parmesan, mix until heated through and spinach begins to wilt.
7
Add chicken broth, bring to boil, cover and simmer 2 minutes.
8
Serve over Fettuccini.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces fettuccine pasta, cooked, 2 (9 ounce) packages frozen artichoke hearts, thawed, 2 red bell peppers, seeded and chopped, 12 onion, chopped, and more.

Yes, Basil Artichoke Fettuccini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basil Artichoke Fettuccini

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