Fettucine w/Artichokes & Tomatoes

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* Exported from MasterCook II *

 

Fettucine w/Artichokes & Tomatoes

 

Recipe By : Time-Life Fresh Ways with Pasta

Serving Size : 4 Preparation Time :0:25

Categories : Lowfat Pasta

 

Amount Measure Ingredient -- Preparation Method

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8 ounces fettucine or other narrow ribbon pasta

1 1/2 pounds ripe tomatoes, peeled & chopped, seeds

and juice reserved, or 28 oz unsalted

canned whole tomatoes, drained & chopped

1 onion -- chopped

1 carrot, quartered lengthwise -- cut into 1/4 "

pieces

1 teaspoon fresh thyme or 1/4 tsp dried thyme leaves

1 teaspoon chopped fresh rosemary or 1/4 tsp dried

1/4 teaspoon salt

freshly ground black pepper

3 fresh artichoke bottoms, rubbed with the

juice of 1 lemon

1 tablespoon red wine vinegar or cider vinegar

1/4 cup freshly grated Romano or Parmesan cheese

 

Put the chopped tomatoes, onion, carrot, the thyme and rosemary if

you are using fresh herbs, and the salt and pepper in a saucepan over

medium-high heat. Bring the mixture to a boil, reduce the heat to

low, and simmer the mixture for 5 minutes.

 

Slice the artichoke bottoms into strips 1/8 " wide and add them to the

pan. If you are using dried herbs, add them now. Pour in the vinegar

and simmer the mixture, uncovered, for 15 minutes. Add the reserved

tomato seeds and juice, if you are using fresh tomatoes, and continue

cooking until most of the liquid has evaporated and the artichoke

bottoms are tender but not mushy, about 15 mintues more.

 

Approximately 15 mintues before the vegetables finish cooking, add

the fettuccine to 3 quarts boiling water with 1 1/2 tsp salt. Start

testing the pasta after 10 minutes and cook it until al dente. Drain

the fettucine and add it immediately to the sauce. Sprinkle the

cheese over the top, toss lightly and serve.

 

Per serv: 289 cals, 3 g fat, 345 mg sod

 

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