Spinach Fettuccine with Artichoke Sauce
This simple pasta dish is perfect for a hot summer day—only one pot is used, the preparation is relatively quick & easy, and the ingredient list could not be more summery. We top a green fettuccine with a simple sauce prepared in the microwave. Marinated artichoke hearts are briefly cooked in a garlic and olive oil sauce and then the pasta is topped with garden grown yellow tomatoes and fresh basil. Originally served as part of Garden Tomatoes.
Ingredients
- 6 ounces dried, spinach and basil fettuccine pasta
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- 10 quartered jarred, marinated artichoke hearts
- salt & pepper
- 3 sprigs fresh basil (cleaned)
- 6 yellow, cherry tomatoes (cleaned and quartered)
- garlic bread crumbs
- Pecorino romano cheese (freshly grated)
Instructions
We start by heating a large pot with water for the pasta.
In a bowl, we combine the oil with the garlic cloves pressed through the garlic press. The 10 pieces of quartered artichoke hearts are also added. The bowl is covered with plastic and cooked in the microwave for a minute. We set it aside while we cook the pasta.
When the water is boiling, we salt the water and add the fettuccine. We stir and cook according to the package directions. When the pasta is al dente, we ladle out ¼ cup of the pasta cooking liquid, and then drain the pasta in a colander.
The hot pasta is placed back in the pot and the warm artichoke, garlic, and oil mixture is stirred in. We also add the reserved pasta liquid and season with salt and pepper. We toss the pasta briefly.
Each serving is topped with yellow tomatoes and basil (added with kitchen scissors at the table). We also serve the pasta with bread crumbs and cheese as additional toppings.