Ingredients
8
oz uncooked spinach fettuccine
1
jar (6 to 7 oz) marinated artichoke hearts, cut in half and 1 tablespoon marinade reserved
1
small onion, finely chopped (1/4 cup)
1
cup half-and-half
1/2
cup grated Parmesan cheese
2
cups cut-up cooked roast beef
Pepper, if desired
Preparation
Cook and drain fettuccine as directed on package.
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.
Stir in half-and-half; heat until hot. Stir in cheese, artichoke hearts and beef; heat until hot.
Add fettuccine; toss. Sprinkle with pepper.
