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Spinach Fettuccine With Artichokes

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“Got this recipe from Alva Carpenter's slimlines. Didn't get a chance to try it yet but thought it was worth posting.”
READY IN:
28mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook until al dente.
  2. Drain the fettuccine, reserving 1/2 cup of the cooking liquid.
  3. In a skillet, heat the olive oil over medium heat.
  4. Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes.
  5. Add the garlic and cook for 1 more minute.
  6. Return the drained fettuccine to the pot; toss with half the Parmesan cheese and the reserved cooking liquid.
  7. Add the artichoke mixture and toss again.
  8. Divide fettuccine among 6 warm bowls and garnish with the remaining Parmesan cheese and parsley.
  9. Serve immediately.

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