Wednesday, April 3, 2013
Fettuccine w/ Artichokes, Tomatoes, & Spinach
How is everyone's week going so far?
I can't believe it's already Wednesday. This week has just flown by, hasn't it?
The next 10 day forecast is in the 50+ range, so Spring is definitely making it's way to Kentucky. I made Andy this pasta dish for lunch because it was easy, delicious, and made me think of Spring!
Sorry to be short and quick today, but this girl has got some major errands and Spring cleaning to do!
1 lb. fettuccine noodles
1-2 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, minced
3 garlic cloves, minced
1 cup cherry tomatoes, halved
1 cup artichoke hearts, roughly chopped
2 cups baby spinach
1/4 cup white wine
1 cup heavy cream
1 cup parmesan cheese, grated
salt and pepper, to taste
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain and toss in olive oil to keep from sticking together.
In a large saute pan, melt butter under medium high heat. Add shallot and garlic and cook until fragrant. Add cherry tomatoes and artichokes and cook for another minute or two. Deglaze pan with white wine and reduce until only 2-3 tablespoons remain.
Add heavy cream and reduce until thickened. Add in parmesan cheese and spinach, stirring until spinach is wilted. Add pasta and toss until coated with the sauce. Season with salt and pepper, to taste.
Serve in hot plates or bowls with garlic bread. Dig on in!
Easy and so versatile! Change out the vegetables based on what you have on hand, or keep it as is! The possibilities are really endless! Hope you guys have a great rest of the week!