| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion — chopped |
| 1 |
|
Clove garlic — minced |
| 2 |
tb |
Olive oil |
| 1 |
pk |
Artichoke hearts — cooked |
|
|
And drained ( |
| 2 |
tb |
White wine |
| 1/4 |
c |
Parsley — chopped |
| 3 |
tb |
Black olives (oil-cured) — |
|
|
Chopped |
| 1/2 |
ts |
Lemon zest |
|
|
Salt and pepper — to taste |
|
|
Parmesan cheese |
|
|
Cooked fettucine |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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