Fettuccine With Artichokes

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
420
FAT
32%
CHOL
23%
SOD
20%

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Ingredients for 2 servings

1/2 pound fresh spinach fettuccine, cooked until tender, drained (1/4 cup pasta water reserved)

1 teaspoon lemon juice

1 tablespoon extra virgin olive oil

2 teaspoons chopped thyme

1/4 cup dry white wine

2 cloves garlic, finely chopped

Grated Parmesan cheese

1 medium yellow onion, thinly sliced

Salt and pepper to taste

6 oil-packed sun-dried tomatoes, sliced

3 medium artichokes, trimmed and hearts sliced, or 1 (4-ounce) can artichoke hearts, drained and halved

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