Four Season Pasta Recipe

Name: Four Season Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz fettucinne; 1 c marinated artichoke hearts, sliced; 1 c grape tomatoes, halved; 1/2 c marinated sundried tomatoes; 2 c fresh spinach; 2 cloves garlic; 1/4 c basalmic vinegar; 1 tbl lemon juice; 4 oz goat cheese; 1 tbl olive oil; 1 tsp crushed red pepper; salt & pepper to taste; 1/4 c parmesean cheese, shaved

Servings: persons

8 oz fettucinne
1 c marinated artichoke hearts, sliced
1 c grape tomatoes, halved
1/2 c marinated sundried tomatoes
2 c fresh spinach
2 cloves garlic
1/4 c basalmic vinegar
1 tbl lemon juice
4 oz goat cheese
1 tbl olive oil
1 tsp crushed red pepper
salt & pepper to taste
1/4 c parmesean cheese, shaved

1
Cook pasta, drain, rinse and set aside
2
In large pan add garlic and crushed red pepper to oil and saute over medium heat for 1 minute.
3
Add vegetables and saute until spinach begins to wilt.
4
Add basalmic vinegar and lemon.
5
Add goat cheese and stir to incorporate.
6
Season with salt and pepper
7
Toss in pasta
8
Plate in pasta bowls
9
Garnish with parmesean

452

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 13 ingredients. The key ingredients include: 8 oz fettucinne, 1 c marinated artichoke hearts, sliced, 1 c grape tomatoes, halved, 1/2 c marinated sundried tomatoes, and more.

Yes, Four Season Pasta falls under the Pasta & Noodles 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.

Four Season Pasta

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