2-9...Fettuccine with baby brocolli, shrimp, and artichoke hearts

Patience and I have never been fond of whole wheat pasta until we tried the Al dente brand,  (no...I have no financial interest in the company) so tonight I thought their fettuccine would go well with the dish I had in mind.

INGREDIENTS:

Fettuccine
Baby brocolli
Small shrimp
Artichoke hearts
Celery
Garlic and onion
Olive oil
Fresh lemon juice
Dry white wine
Dry dill, basil, and oregano
Red pepper flakes

PROCESS:

Cook the garlic, onion, and celery in the olive oil along with red pepper flakes.  Then add the artichoke heart, brocolli, and wine and continue cooking over low heat.  Since I used frozen, cooked shrimp I added them about 5 minutes before I anticipated the pasta being done, along with the juice of a half a lemon.

Toss in the cooked pasta, mix well and drizzle with olive oil before serving.  Grated romano or parmigiano cheese  is suggested.

COMMENTS:

I gave this an 8.  It was good, but not special and did not leave me wanting more.  I think I used too many ingredients and should have limited it to the brocolli and shrimp.  Whatever the reason...it needs more work.  The best part of the meal was the pasta.