Ingredients

• 180g spinach fettuccine
• 1 tablespoon extra virgin olive oil
• 1 450g  can artichokes, cut into 1/8ths
• 1/2 cup chopped tomatoes, fresh or canned
• salt, to taste
• freshly ground black pepper
• 1 clove garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp chopped parsley

Directions

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine and cook until al dente.
3. Meanwhile, heat the olive oil in a frying pan over medium heat. Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes.
4. Add the garlic and cook for 1 more minute.
5. Drain the fettuccine, reserving 1/4 cup of the cooking liquid. Return the fettuccine to the pot and toss with 1/2 of the Parmesan cheese and the reserved cooking liquid.
6. Add the artichoke mixture and toss again.
7. Divide the fettuccine among 2 warm bowls and garnish with the remaining Parmesan cheese and parsley. Serve immediately.

Share this article