07-07-16_pastastringb.jpgWhen I saw this recipe, in the May 2006 issue of Vegetarian Times, I imagined a fresh-tasting pasta dish, loaded with green elements … and that’s exactly what I got (parsley, dill, artichokes, green beans, spinach!). The fresh green beans and feta cheese were fantastic. I enjoyed the combination of parsley, dill, garlic, and lemon flavors in the dish.

Rather than using frozen artichokes, I used canned, so I didn’t bother to sauté them in a skillet before adding them to the pot. Fettuccine is a grand pasta with a great mouth-feel. This recipe will make you proud and will dazzle your guests. And it’s so simple to make!

RECIPE: satisfying to prepare and impressive to serve
uncomplicated steps; one pot on stove
parsley, dill, garlic, lemon

Next time, let’s make a fish recipe: “Tilapia with Cucumber Radish Relish,” from Recipe4Living.com. Return to my site on Saturday, October 20, to see if my version is a success.