This recipe can be versatile depending on the time of year and what fresh veggies are available. It serves well as a vegetarian dish or is yummy with a meat addition.
Directions
Melt half of the butter in a skilled and saute the onions until soft.
Then add chopped or pressed garlic.
Add in the bell pepper and lightly steamed veggies, and heat through.
Add the rest of the butter and artichoke dip and a little broth.
Stir until blended and bubbly.
Add the cooked fettuccine and toss well to coat all the pasta.
Add more broth or butter as needed for the texture you like.
If your artichoke dip does not have cheese in it, add extra for example parmesan.
Toss in basil, and tomatoes, and season with salt and pepper.
Add protein if you desire.
Ingredients
1 /4cup unsalted butter, more if desired.
1 medium to large diced onion
3-5 cloves of garlic ( to taste)
2 cups of lightly steamed green veggies
1 cup diced red bell pepper
1 cup fresh chopped tomatoes
nice handful of torn basil
1 /2-2/3 cup of store bought artichoke dip
1 lb. fettuccine, cooked aldente
chicken broth to taste
1 -2 cups of protein (optional)
