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Spinach Fettuccine with Artichokes

12 oz. spinach fettuccine (fresh or dried)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 - 15-ounce cans quartered artichoke hearts
1 cup chopped tomatoes, fresh or canned
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
salt and pepper

Prepare fettuccine according package directions for al dente.

In a skillet, heat olive oil over medium heat. Add garlic and cook 1 minute. Add artichokes and tomatoes. Season with salt and pepper and cook for 5 minutes-until heated through and you can smell the flavor!

Drain fettuccine, reserving 1/2 cup of the cooking liquid.

Return the fettuccine to pot and toss with 1/2 of the Parmesan cheese and reserved cooking liquid. Add artichoke mixture and toss again.

Divide fettuccine into 4 warm bowls and sprinkle with remaining Parmesan and parsley. Serve immediately.

- ½ of this recipe is perfect for a "dinner for two".
- I added a handful of fresh spinach leaves to the artichokes and tomatoes, just long enough to wilt and heat spinach through.
- I think adding some shrimp to this recipe would be pretty good too! What touches will you add to make it a new family favorite?
- 2 pounds of Cheese stuffed Spinach Ravioli, in place of the fettuccine, makes a heartier meal of this recipe and was delicious too!

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