There’s more to fresh spinach fettuccine than its beautiful green colour. It cooks up especially tender, with a hint of the bright flavor of spinach. As an alternative, use dried fettuccine, if you like.
Whenever you cook spinach fettuccine pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference.
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Medium Yellow Onion, thinly sliced
- 3 Medium Artichokes, trimmed and hearts sliced, drained and halved
- 2 Cloves Garlic, Finely Chopped
- 1 Teaspoon Lemon Juice
- 1/2 Teaspoon Salt, divided
- 1/2 Teaspoon Ground Black Pepper, divided
- 1/4 Cup Dry White Wine
- 1/2 Pound Spinach Fettuccine
- 6 Oil-Packed Sun-Dried Tomatoes, Sliced
- 2 Teaspoons Chopped Thyme
- 2 Teaspoons Grated Parmesan Cheese
- Heat oil in a large skillet over medium heat.
- Add onions and cook until tender.
- Add artichokes, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes.
- Add wine and simmer until just thickened.
- Stir in reserved 1/4 cup pasta water, tomatoes and thyme then add pasta, salt and pepper and toss well.
- Transfer pasta to bowls, garnish with cheese and serve.