Main Dishes
Fettuccine With Artichoke Sauce
E-Mail This Recipe | Print This Recipe
Ingredients
4 ounces packaged dried fettuccine or linguine
1/2 of a medium onion, chopped (1/4 cup)
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried basil or oregano, crushed
1/8 teaspoon salt
1 cup Lehigh Valley Dairies Milk
1/2 of a 14-ounce can artichoke hearts, drained and cut up
2 tablespoons grated Parmesan or Romano Cheese
1 tablespoon snipped parsley
1 to 2 tablespoons milk (optional)
Snipped parsley (optional)
Coarsely ground pepper (optional)
Tomato wedges (optional)
Parsley sprigs (optional)
Directions
Cook pasta according to package directions. Drain.
Meanwhile, for sauce, in a medium saucepan cook onion and garlic in oil until onion is tender. Stir in flour, basil or oregano, and salt. Add 1 cup Lehigh Valley Dairies Milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in artichoke hearts, Parmesan or Romano cheese, and 1 tablespoon parsley; heat through. If necessary, stir in enough additional milk to make of desired consistency.
Spoon pasta onto individual plates or a large platter. Ladle the sauce over the hot pasta. If desired, sprinkle with additional snipped parsley and pepper and garnish with tomato wedges and parsley sprigs. Makes 4 side-dish servings.
Home > Recipes > Main Dishes > Fettuccine With Artichoke Sauce