Pasta with artichoke sauce

Yield: 4 Servings

Measure Ingredient
1 medium Onion -- chopped
1 \N Clove garlic -- minced
2 tablespoons Olive oil
1 pack Artichoke hearts -- cooked
\N \N And drained (
2 tablespoons White wine
¼ cup Parsley -- chopped
3 tablespoons Black olives (oil-cured) --
\N \N Chopped
½ teaspoon Lemon zest
\N \N Salt and pepper -- to taste
\N \N Parmesan cheese
\N \N Cooked fettucine

Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes.

Add chopped parsley, wine, olives, and lemon zest and cook briefly.

Toss with hot pasta and top with grated Parmesan.

Recipe By : JACQUELINE MALLORCA

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