Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes

Name: Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Cuisine: italian
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

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Total: 25 min

Prep: 10 min
Cook: 15 min

Total: 25 min

Prep: 10 min
Cook: 15 min

Ingredients

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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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Florentyna's Pasta Factory, Inglewood, CA

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Show: The Best Of

Episode: Italian Places

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Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes

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