Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts

Posted on Jun 14, 2011 by PeggyPrint Recipe Only | Email Recipe | 22 Comments
Filed under: All Recipes, Feed Your Children, Feed Your Clock, Feed Your Wallet, Pasta & risotto, Vegetarian Pin It
Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts

I was at a friend’s house making dinner while she was at work. I was planning to shop but she begged me to use the ingredients she had in her fridge and pantry. This recipe is the savory outcome.

If a pantry includes good pasta and a cheese that can be grated, it’s a start. Sautéing the tomatoes, and then making a cheese sauce with the collapsed tomatoes was divine. Rummaging through her pantry, I discovered artichoke hearts, which supplied that “je ne sais quoi” that pulled together the dinner with aplomb.

Instead of shopping, take a look around your pantry. Sometimes the most delicious meals can be creatively put together with whatever you have on hand.

Recipe: Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 cups whole grape tomatoes
  • 2 tablespoons white flour
  • 2 cups chicken stock
  • 2 teaspoons minced garlic
  • 2 cups (7 ounces) packed freshly grated sharp Cheddar cheese
  • 1 (14 ounce) can artichoke hearts, drained, rinsed and quartered
  • 1 (12 ounce) bag egg fettuccine, such as Al Dente Pasta
  • Chopped scallions or snipped chive for garnish, optional

Instructions

  1. Heat butter and olive oil over medium heat and saute tomatoes until just beginning to pucker and soften, but not collapse, 4-6 minutes.
  2. Reduce heat and stir in flour. Slowly add 2 cups chicken stock, stirring or whisking continuously to incorporate flour into stock to make a smooth sauce. Add garlic and bring to a boil, then reduce to a simmer and and stir occasionally, 5-6 minutes.
  3. Turn off heat. Stir cheese into sauce and add artichoke hearts. (Sauce may be made a couple of hours in advance.)
  4. Meanwhile, cook pasta according to instructions. Toss cooked pasta with sauce and serve.

Time: 40 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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Filed under: All Recipes, Feed Your Children, Feed Your Clock, Feed Your Wallet, Pasta & risotto, Vegetarian
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