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Fettuccine with Artichokes and Fresh Fennel
Fettuccine con Carciofi e Finocchio Fresco

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: Lazio

Wine pairing: Red

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Ingredients

1 boxBARILLA Fettuccine
1 large fennel bulb
2 tablespoonsextra virgin olive oil
2green onions, thinly sliced including 2 inches of green tops
2 clovesgarlic, minced
1/2 cupdry white wine
1 (14 ounce) canchicken broth
1 (14 ounce) canartichoke hearts, drained
1/3 cuphalf & half
1/2 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
1/2 cupfreshly grated Parmigiano Reggiano cheese


BRING a large pot of water to a boil.
TRIM fennel bulb, removing tough bottom and stalks. Cut lengthwise into quarters and slice thin. Chop 1 tablespoon of feathery leaves.
HEAT oil in large skillet on medium-high heat. Add fennel with leaves, green onions and garlic; cover. Cook 5 minutes or until tender, stirring occasionally.
ADD wine and continue cooking 5 minutes to reduce slightly. Add broth, artichokes, half and half, salt and pepper. Simmer 3 to 5 minutes or until reduced slightly, stirring occasionally.
COOK Fettuccine according to package directions; return to pot after draining.
ADD sauce mixture to hot Fettuccine and toss. Transfer to serving bowl and sprinkle with cheese.



For spicy flavor, sprinkle with crushed red pepper flakes.


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