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 ...