Friday, May 1, 2009


Spinach fettuccine with artichokes and tomatoes (recipe in the comments)
Radish and baby lettuce salad

Hot tea
I'm not usually a big fan of sun dried tomatoes or spinach pasta. So it seems crazy that I printed this recipe out. Nonetheless, relatively recently, I did. We even decided to make it pretty quickly afterwards. Here's the most amazing part - it's wonderful and both the ingredients I usually don't like are a big part of why. The flavor combination is lovely. My only caveat is that the fresh spinach pasta has to be good. Wegman's brand worked very well!

Prep Notes
Difficulty: Easy
Chopping: Onion, artichokes, garlic, sun dried tomatoes, thyme
Time: 35 minutes
Make ahead: I would do this last minute.

J: "Spinach pasta turns out to be excellent!"
M: "Spring-y, green, and satisfying!"

1 comment:

J said...

Spinach Fettuccine with Artichokes and Tomatoes – Whole Foods
Serves 4

1 T extra-virgin olive oil
1 medium onion, thinly sliced
1 can artichoke hearts, drained and quartered
4 cloves garlic, finely chopped
1 T lemon juice, scant
Salt and pepper
¼ cup white wine
2 packages fresh spinach fettuccine
⅓ cup chopped sun dried tomatoes (about 6), drained if packed in oil
2 t fresh thyme, chopped

Cook pasta until tender. Reserve one cup cooking water. Drain.

Meanwhile, Heat oil in a large skillet over medium heat. Add onions and cook until tender. Add artichokes, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes. Add wine and simmer until just thickened. Stir in reserved ½ cup pasta water, tomatoes and thyme. Mix well. Add pasta, salt and pepper and toss well. Add additional water to thin as desired. Garnish with cheese and serve.