Beef and Artichoke Fettuccine

As part of our move we have been trying an experimental eating system in which we eat almost entirely out of food storage. We knew we would have a large gap of time between moving and Marc's first paycheck so we bought a bunch of non-perishables in Baltimore and hauled them to Cleveland. As part of this process I went through my cookbooks and found the recipes with the fewest fresh ingredients. Although I do buy a little produce each week so we don't get scurvy, I thought others might appreciate recipes that can help them rotate those canned goods while still being tasty. Some of the recipes have been flops, but here's one we tried and loved.

Fresh ingredients:
1 small onion, finely chopped
1 cup half-and-half

Frozen ingredients:
2 cups cut-up cooked roast beef (a great way to use leftover pot roast!)

Non-perishables:
8 oz fettuccine
1 jar (6 oz) marinated artichoke hearts, cut in half and marinade reserved
1/2 cup parmesan cheese (the non-refrigerated kind)
ground black pepper

Instructions:
1. Cook and drain pasta as directed.
2. While pasta is cooking, heat 1 tablespoon of reserved marinade (I use a little more) to boiling in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes or until crisp-tender.
3. Stir in half-and-half and heat until warmed through. Stir in cheese, artichoke hearts, beef and pepper to taste; heat until hot. Toss with the fettuccine and serve.
Makes 6 servings- 300 calories per serving.