Zutaten für Athens Linguine
- 1 pound linguine
- 1 1/2 cups alfredo sauce
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup chopped marinated artichoke hearts
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives
- large pot salted water
- 1/2 cup reserved pasta water
- fresh parsley (for garnish, optional)
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Zubereitung von Athens Linguine
- Bring a large pot of salted water to a boil. Add 1 pound of linguine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 1 1/2 cups of your favorite alfredo sauce in a large skillet over medium heat.
- Add the cooked linguine to the skillet with the alfredo sauce. Toss to coat evenly. Add a splash of pasta water if needed to create a creamier sauce.
- Stir in 1/2 cup chopped sun-dried tomatoes, 1/2 cup chopped marinated artichoke hearts, 1/2 cup crumbled feta cheese, and 1/4 cup Kalamata olives.
- Serve immediately and garnish with extra feta and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
19g
Fat
12g
Carbs
16g
