This is a great recipe for using up leftover roast beef. In this recipe adapted from “Betty Crocker’s Fix-It-Fast Family,” fettuccine is tossed in a mixture of canned artichokes with its juice combined with half and half cream, onions, and cooked roast beef cut into bite-sized pieces.
8 oz uncooked spinach fettuccine
6 oz. marinated artichoke heats, cut in half (reserve marinade)
1 small onion, chopped fine
1 cup half and half
½ cup freshly grated Parmesan cheese
2 cups bite-sized, cooked roast beef
1. Cook the pasta according to the directions on the package.
2. In the meantime, pour 1 tablespoon of the marinade in a large skillet place over medium heat. Bring to a boil. Add the onion and sauté until barely tender, about 4 minutes.
3. Add the half and half, stirring occasionally, until hot. Add the cheese, artichoke hearts, and beef. Cook, stirring occasionally, until hot. Stir in the cooked fettuccine and remove from the heat.