Spinach Fettuccini With Artichokes & Olives

Photo: Susan Harr

Ingredients

8 ounces spinach fettuccini

olive oil or oil from the sun-dried tomatoes

3 cloves gatlic

1/2 onion chopped very small

1 can artichokes, drained and chopped

3/4 cup kalamata olives seeded and sliced

1/2 cup sun-dried tomatoes, julienned

Preparation

Bring large pot of water to a boil and put in the pasta.

While the pasta is cooking sautee the garlic and onion until the garlic is just turning brown.

Add The rest of the ingredient

Place the pasta on a plate and spoon the topping on.

I was goingto add feta cheese but instead went with Parmesan

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About

Last night I didn’t feel like going to a lot of trouble making dinner so I decided to just use what I had in cubards and fridge. If you are like me you have canned artichokes, sun-dried tomatoes and olives. Garlic goes without saying and if you were able to get your herbs planted this year the basil is looks very healthy. I chose the spinach fettuccini because that was the only pasta I had. I had just recently picked up kalamata olives for another dish I was making and the sun-dried tomatoes in oil were a buy one get one free deal a few weeks ago at the grocery. This turned out really tasty and I would definatley make it again.