Fettuccine With Artichoke Sauce

Any of my friends or family will tell you that I have a great love for artichokes. If a recipe calls for artichokes, I have to try it! This recipe is an excellent alternative to marinara or alfredo sauce for pasta.
  • 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)
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.

Servings: 4

Source: http://www.recipe.com/

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