Fettucine with Artichoke Sauce

We had about seven or eight inches of snow overnight, and since we've no place to go (for the past nine unholy months), let it snow, let it snow, let it snow, right?

Despite the fact that our school district has been operating entirely remotely since March, nonetheless they declared a "snow day." So we took our cue and headed to the town's premier sledding hill. I was a little dismayed at how many people were there, but the vast majority of them were wearing masks, and we were never close to any particular person for more than a minute or so.

Sledding is fun, no question, but today I decided that my very favorite part is seeing people literally leaping out of the way left and right as my sled veers erratically down the hill. I'm afraid I have no footage of that, but here's my backup dancer coasting down:

A nice warming dinner after a sledding outing is "Fettucine with Artichoke Sauce," which I copied out of a cookbook sometime in the Paleolithic Age, roughly. And this dish will warm not only your cold toesies, but also your heart, because it doesn't contain meat. Raising animals for meat (and dairy) stresses the environment.

Fettucine with Artichoke Sauce (Better Homes & Gardens Pasta)

4 servings

8 oz dried fettucine/linguine

1/2 c chopped onion

2 cloves garlic, minced

2 T olive oil

1/4 c flour

1/2 t dried basil or oregano

1/4 t salt

2 c milk

14 oz can/jar artichoke hearts, drained and cut up

1/4 c grated parmesan

2 T chopped parsley

Cook and drain pasta. For sauce, cook onion and garlic in olive oil in medium saucepan until tender. Stir in flour, basil, and salt. Add milk. Cook and stir until thickened and bubbly, then 1 minute more. Stir in artichokes, cheese, and parsley; heat through. Ladle the sauce over the hot pasta.

It's not a "wow" dish, but all of us liked it.