April 23, 2025

Hello Foodie Friends

A bit rich you think?

Fettuccine, fettuccine, fettuccine, I cannot even begin to imagine how many different ingredients can be used atop this wonderful pasta. We often associate this however with a "heart-attack-on-a-plate" primarily for the ever popular "Alfredo" course, but it doesn't have to be like that if you stay away from the heavy cream sauces. For instance, this FETTUCCINE WITH BEEF AND ARTICHOKES is rather hearty yet rings in at mere 320 calories per serving. I envision a nice salad sitting alongside this meal.


Enjoy!
Marzee
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FETTUCCINI WITH BEEF AND ARTICHOKES

8 ounces uncooked fettuccine - spinach fettuccine is best
1 jar (6 ounces) marinated artichoke hearts, cut in half
and reserve marinade
1 small onion, finely chopped (about 1/4 cup)
1 cup half-and-half
1/2 cup grated parmesan cheese
2 cups cooked roast beef ( 8 ounces) cut into julienne
strips freshly ground pepper 1/3 cup chopped toasted pecans

DIRECTIONS:
Cook fettuccine as directed on package. While fettuccine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in Parmesan cheese, artichoke hearts and beef. Heat until hot. Drain fettuccine; stir into sauce and toss with 2 forks. Sprinkle with pepper and pecans.

YIELD: 6 SERVINGS

MARZEE's CORNER

PERKY PASTA: How do you cook pasta perfectly every time?

* Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.) Add the pasta with a stir and return the water to a boil.

* Stir the pasta occasionally during cooking.

* Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.

* Taste the pasta to determine if it is done. Perfectly cooked pasta should be "al dente," or firm to the bite, yet cooked through.

* Drain pasta immediately and follow the rest of the recipe.

TIP: The only time you should rinse pasta after draining is when you are going to use it in a cold dish, or when you are not going to sauce and serve it immediately. In those cases, rinse the pasta under cold water to stop the cooking process, and drain well.

TIP: To keep pasta from sticking...
A. Use plenty of water (4-6 quarts for each pound of pasta) and don't overcook it. Follow the package directions for cooking times. Follow the steps above for perfectly cooked pasta every time.