Spinach Fettuccini With Artichokes & Olives
By: Susan Harr
Published: Friday, April 29, 2011 - 3:07pm

Ingredients




8 ounces spinach fettuccini
olive oil or oil from the sun-dried tomatoes
3 cloves gatlic
1/2 onion chopped very small
1 can artichokes, drained and chopped
3/4 cup kalamata olives seeded and sliced
1/2 cup sun-dried tomatoes, julienned

Preparation

1 Bring large pot of water to a boil and put in the pasta. 2 While the pasta is cooking sautee the garlic and onion until the garlic is just turning brown. 3 Add The rest of the ingredient 4 Place the pasta on a plate and spoon the topping on. 5 I was goingto add feta cheese but instead went with Parmesan

About


Last night I didn’t feel like going to a lot of trouble making dinner so I decided to just use what I had in cubards and fridge.  If you are like me you have canned artichokes, sun-dried tomatoes and olives.  Garlic goes without saying and if you were able to get  your herbs planted this year the basil is looks very healthy.  I chose the spinach fettuccini because that was the only pasta I had.  I had just recently picked up kalamata olives for another dish I was making and the sun-dried tomatoes in oil were a buy one get one free deal a few weeks ago at the grocery.  This turned out really tasty and I would definatley make it again.