This simple, hearty dish is excellent no matter what type of pasta you choose. Try it with a mixture of whole wheat and white fettuccine, or corn fettuccine. You’ll find the marinated artichoke hearts in the vegetable or pickle aisle of the grocery store. Moreover, this is a filling; delicious and highly nutritious mean that is ideal for the entire family. Beef has a rich taste and a source of proteins. It also looks pretty appetizing and has a tantalizing aroma that will definitely ignite the taste buds! Artichoke, on the other hand, has been a frequent member of the European table for ages. It is mostly a winter-seasoned plant that produces edible buds full of nutrients. One of the most notable benefits of artichoke is its aphrodisiac benefits and therefore recommended for married couples.
Other than this, being a kind of vegetable, it is very rich in vitamins and also a source of fibers. The main benefit of fibers is improving the digestive system and preventing constipation. It also has low fat and carbohydrates levels and therefore ideal for people observing a diet or trying to lose some weight. Artichoke is also recommended for pregnant mothers since they have natural substances that are good for the development of the fetus and can also help protect the unborn baby from developing neural tube defects when the time finally comes. It also contains approximately 20% of the daily recommended dose of vitamin C. Vitamin C is vital especially for preventing common infections and also strengthens the body’s immune system. It also contains vitamin K and antioxidants such as ferulic acid, caffeic acid and silyman which have a lot of benefits to the body. Therefore, this simple gourmet recipe is very nutritious and recommended to pregnant women.
8 oz uncooked spinach fettuccine
6 oz. marinated artichoke heats, cut in half (reserve marinade)
1 small onion, chopped fine
1 cup half and half
½ cup freshly grated Parmesan cheese
2 cups bite-sized, cooked roast beef
1. Cook the pasta according to the directions on the package.
2. In the meantime, pour 1 tablespoon of the marinade in a large skillet place over medium heat. Bring to a boil. Add the onion and sauté until barely tender, about 4 minutes.
3. Add the half and half, stirring occasionally, until hot. Add the cheese, artichoke hearts, and beef. Cook, stirring occasionally, until hot. Stir in the cooked fettuccine and remove from the heat.