Summer Fettuccine

Name: Summer Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 serving(s)
Ingredients: 6 -8 artichoke hearts, quartered (canned will do); 1/4 cup chopped black olives; 1 medium red bell pepper, diced; 1 small white onions or 1 small vidalia onion, diced; 2 garlic cloves, suzi (ed); 1/3 cup olive oil; 1 tablespoon fresh squeezed lemon juice; 1/2 teaspoon paprika; 1/4 cup parmesan cheese or 1/4 cup romano cheese; 1 sprig parsley; 8 ounces fettuccine

Submitted by David Frazier

"I created this for a vegetarian and artichoke fan."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 2-4

ingredients

6 -8 artichoke hearts, quartered (canned will do)
¹⁄₄ cup chopped black olives
1 medium red bell pepper, diced
1 small white onions or 1 small vidalia onion, diced
2 garlic cloves, suzi (ed)
¹⁄₃ cup olive oil
1 tablespoon fresh squeezed lemon juice
¹⁄₂ teaspoon paprika
¹⁄₄ cup parmesan cheese or 1/4 cup romano cheese
1 sprig parsley
8 ounces fettuccine

directions

Begin cooking fettucini according to package, maybe slightly al-dente'.
Combine all ingredients (excluding pasta) into saucepan and saute for about 5 to 8 minutes.
Drain pasta and top with saute'.
Top with parlsey a lemon wedge.
Serve with oil and garlic bruchetta.