• 6servings
  • 20minutes
  • 360calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 oz uncooked spinach fettuccine

  2. 1 jar (6 to 7 oz) marinated artichoke hearts, cut in half and 1 tablespoon marinade reserved

  3. 1 small onion, finely chopped (1/4 cup)

  4. 1 cup half-and-half

  5. 1/2 cup grated Parmesan cheese

  6. 2 cups cut-up cooked roast beef

  7. Pepper, if desired

Instructions Jump to Ingredients ↑

  1. Cook and drain fettuccine as directed on package.

  2. Meanwhile, in 12-inch skillet, heat 1 tablespoon reserved artichoke marinade to boiling over medium-high heat. Cook onion in marinade about 2 minutes, stirring occasionally, until crisp-tender.

  3. Stir in half-and-half; heat until hot. Stir in cheese, artichoke hearts and beef; heat until hot.

  4. Add fettuccine; toss. Sprinkle with pepper.


Send feedback