Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes

Total Time:
25 min
Prep:
10 min
Cook:
15 min
Ingredients
  • 1/2 cup artichoke hearts, chopped
  • 3 1/2 tablespoons olive oil
  • 2 tablespoons sun-dried tomatoes
  • 2 tablespoons garlic, crushed
  • 4 tablespoons white wine
  • 11 ounces Florentyna's fresh lemon pepper fettuccini, long cut
  • 1/4 cup pine nuts, roasted
  • 1/2 cup asparagus tips, precooked
Directions

Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.

Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Sausage, Peppers and Onions

    Recipe courtesy of Trisha Yearwood