Spinach fettucini with artichokes and other stuff
This is a fresh spinach fettucine (not homemade) dish with a few items that I threw together. It's a variation of a dish we make quite often.
Ingredients, in the order that I used them:
Olive oil
Thin sliced garlic
crushed red pepper flakes
1 can artichoke hearts, drained and cut in half
1/2 red onion, sliced
~3 Tbs fresh lemon juice
~1/2 cup white wine (Riesling in this case)
Salt & Pepper
Topped with Ricotta Salata
I learned to use the Ricotta Salata from watching Emeril Green. Probably one of my favorite cooking shows. It's great to see him in a different element and helping people. Check it out if you get the Planet Green channel!
oh, and I made a slurry of flour and water to thicken the sauce a bit. Not much. Maybe 1 tsp flour to 1/4 cup water.
The fresh fettucine takes only 3 minutes to cook, so that's not really a timing issue. Just get the water boiling and drop it when ready.
In a rather generous pour of olive oil, I added the red pepper and garlic slices over medium heat. Once the garlic begins to brown, remove it! Don't let it burn. This produces some strong garlic flavor when added to the dish at the end. The photo shows what they will look like. Add the rest of the ingredients (except the Ricotta Salata) The artichokes will really absorb the lemon. Simmer for about 15 minutes. Don't add the slurry until near the end if you feel that you need it. You may want a thinner sauce. If you do add it, make sure that you let the sauce boil for about a minute to thicken.
Drop the fettucine, cook and drain. Top with tthe sauce, and the garlic chips and Ricotta Salata. Done!
As an afterthought, I should have added the onion maybe about 5 minutes into the process, but it was tasty nonetheless. This works great with zucchini too.
Ingredients, in the order that I used them:
Olive oil
Thin sliced garlic
crushed red pepper flakes
1 can artichoke hearts, drained and cut in half
1/2 red onion, sliced
~3 Tbs fresh lemon juice
~1/2 cup white wine (Riesling in this case)
Salt & Pepper
Topped with Ricotta Salata
I learned to use the Ricotta Salata from watching Emeril Green. Probably one of my favorite cooking shows. It's great to see him in a different element and helping people. Check it out if you get the Planet Green channel!
oh, and I made a slurry of flour and water to thicken the sauce a bit. Not much. Maybe 1 tsp flour to 1/4 cup water.
The fresh fettucine takes only 3 minutes to cook, so that's not really a timing issue. Just get the water boiling and drop it when ready.
In a rather generous pour of olive oil, I added the red pepper and garlic slices over medium heat. Once the garlic begins to brown, remove it! Don't let it burn. This produces some strong garlic flavor when added to the dish at the end. The photo shows what they will look like. Add the rest of the ingredients (except the Ricotta Salata) The artichokes will really absorb the lemon. Simmer for about 15 minutes. Don't add the slurry until near the end if you feel that you need it. You may want a thinner sauce. If you do add it, make sure that you let the sauce boil for about a minute to thicken.
Drop the fettucine, cook and drain. Top with tthe sauce, and the garlic chips and Ricotta Salata. Done!
As an afterthought, I should have added the onion maybe about 5 minutes into the process, but it was tasty nonetheless. This works great with zucchini too.
Looks delicious- I love spinach fettucine and usually use it as a bed for sauteed peppers, onions and garlic with shrimp. Anyway, we love artichokes too, so perhaps I can work this in to our meal plan in a couple weeks.
Reply to this