Fettuccine With Artichoke Sauce
Artichoke hearts stirred into an herbed white sauce dress up pasta for a special occasion side dish.
Ingredients
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4 ounces packaged dried fettuccine or linguine
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1/2 of a medium onion, chopped (1/4 cup)
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1 clove garlic, minced
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1 tablespoon olive oil or cooking oil
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2 tablespoons all-purpose flour
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1/4 teaspoon dried basil or oregano, crushed
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1/8 teaspoon salt
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1 cup milk
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1/2 of a 14-ounce can artichoke hearts, drained and cut up
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2 tablespoons grated Parmesan or Romano Cheese
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1 tablespoon snipped parsley
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1 to 2 tablespoons milk (optional)
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Snipped parsley (optional)
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Coarsely ground pepper (optional)
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Tomato wedges (optional)
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Parsely sprigs (optional)
Directions
1.
Cook pasta according to package directions. Drain.
2.
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.
3.
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.
Nutrition information
Calories 221, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 254 mg, Carbohydrate 33 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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