Spinach Fettuccine With Artichokes

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Add the fettuccine and cook until al dente.

3. 3

   Drain the fettuccine, reserving 1/2 cup of the cooking liquid.

4. 4

   In a skillet, heat the olive oil over medium heat.

5. 5

   Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes.

6. 6

   Add the garlic and cook for 1 more minute.

7. 7

   Return the drained fettuccine to the pot; toss with half the Parmesan cheese and the reserved cooking liquid.

8. 8

   Add the artichoke mixture and toss again.

9. 9

   Divide fettuccine among 6 warm bowls and garnish with the remaining Parmesan cheese and parsley.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.