Fettuccine with Artichoke Sauce

By Bostoncook

adapted from BHG

Ingredients

• 4 ounces fettucine, or other pasta
• 1/4 cup chopped onion
• 5 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon basil, crushed
• 1/8 teaspoon salt
• 1/2 cup skim milk
• 1/2 cup half-and-half, fat free
• 14 ounces canned artichoke hearts, drained and cut up
• 3/4 teaspoon pepper
• 3 tablespoons parmesan cheese, or romano
• 1 tablespoon parsley
• 2 tablespoons milk, optional; (1 to 2)
• Snipped parsley (optional)
• Coarsely ground pepper (optional)

Details

Servings 2

Preparation

Step 1

1. Cook pasta, drain.

2. Saute onion and garlic in oil until onion is tender. Stir in flour-salt. Add milk. Cook and stir until thickened and bubbly, then 1 min more. Stir in artichoke hearts, Parmesan, and parsley; heat through. If necessary, stir in enough additional milk to make of desired consistency.

3. Spoon pasta onto individual plates or a large platter. Ladle the sauce over the hot pasta.

Notes: Yum! Great for dinner when David's not home.