Fettuccine with Tomatoes and Artichokes by
Source: Charlotte Observer
Ingredients
8 ounces fettuccine
1 (14-ounce) can quartered artichokes packed in water
6 plum tomatoes
1 tablespoon canola oil
1 chopped onion
1 tablespoon basil pesto
1 teaspoon reduced-sodium seasoned salt
1 teaspoon minced roasted garlic
1/4 cup dry white wine
1/4 cup freshly grated parmesan cheese
Instructions
Cook fettuccine according to directions; drain, but reserve 1/4 cup cooking water.
Cut artichokes and tomatoes into 1/2-inch cubes.
Heat oil in a large nonstick skillet on medium-high. Add onion; cook 5 minutes or until softened. Add pesto, salt and garlic. Cover and cook 2 minutes, stirring occasionally.
Add wine and stir to loosen browned bits of food in skillet. Add artichokes and tomatoes. Cook 2 to 3 minutes, stirring occasionally or until tomatoes begin to soften and sauce is hot.
Add reserved cooking water and drained pasta. Toss to mix and serve.
Cut artichokes and tomatoes into 1/2-inch cubes.
Heat oil in a large nonstick skillet on medium-high. Add onion; cook 5 minutes or until softened. Add pesto, salt and garlic. Cover and cook 2 minutes, stirring occasionally.
Add wine and stir to loosen browned bits of food in skillet. Add artichokes and tomatoes. Cook 2 to 3 minutes, stirring occasionally or until tomatoes begin to soften and sauce is hot.
Add reserved cooking water and drained pasta. Toss to mix and serve.
Servings: 4