This recipe is a classic pasta dish of fettuccine noodles covered in a rich and creamy artichoke sauce and grated Parmesan cheese. Artichokes add a mild earthy flavor to the cream sauce. They can be purchased jarred or canned in most stores. This recipe can be adapted easily to include additional vegetables or grilled chicken if you wish to turn this into a complete meal.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
4 ounces packaged dried fettuccine or linguine
1/2 of a medium onion, chopped (1/4 cup)
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried basil or oregano, crushed
1/8 teaspoon salt
1 cup milk
1/2 of a 14-ounce can artichoke hearts, drained and cut up
2 tablespoons grated Parmesan or Romano Cheese
1 tablespoon snipped parsley
1 to 2 tablespoons milk (optional)
Snipped parsley (optional)
Coarsely ground pepper (optional)
Tomato wedges (optional)
Parsely sprigs (optional)
directions
Cook pasta according to package directions. Drain.
Meanwhile, for sauce, in a medium saucepan cook onion and garlic in oil until onion is tender. Stir in flour, basil or oregano, and salt. Add 1 cup milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in artichoke hearts, Parmesan or Romano cheese, and 1 tablespoon parsley; heat through. If necessary, stir in enough additional milk to make of desired consistency.
Spoon pasta onto individual plates or a large platter. Ladle the sauce over the hot pasta. If desired, sprinkle with additional snipped parsley and pepper and garnish with tomato wedges and parsley sprigs. Makes 4 side-dish servings.
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