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Fettuccine with Tomatoes and Artichoke Hearts recipe

Fettuccine tossed with a simple Italian-seasonedtomato sauce with artichoke hearts and garnished with freshlygrated Parmesan cheese.

Recipe: Fettuccine with Tomatoesand Artichoke Hearts

12 ounces dry fettuccine
1 teaspoon olive oil
2 garlic cloves, chopped
1/2 cup sliced red or green bell pepper
1 (15-ounce) can no-added-salt diced tomatoes
2 teaspoons dried basil
2 teaspoons dried oregano
1 (9-ounce) box frozen artichoke hearts
1/2 cup freshly grated Parmesan cheese

  • Cook fettuccine according to package directions.
  • Heat olive oil in a large, nonstick skilletover medium heat. Add garlic and peppers and saut untilgolden, about 3 minutes.
  • Add tomatoes, basil, and oregano; simmeruntil sauce thickens slightly, stirring occasionally, about 8minutes.
  • Add artichokes to sauce and cook for 2minutes.
  • Add pasta to sauce. Toss until sauce coatspasta and mixture is heated through.
  • Serve with Parmesan on top.

    Makes 4 servings.

    Approximate nutrition analysis per serving:310 calories; 12 g protein; 55 g carbohydrate; 4 g fat; 188 mgsodium; 5 mg cholesterol;5 g fiber

    Recipe provided courtesy Idaho Wheat Commission.

    Yummy Pasta W/ artichoke hearts fresh tomatoes and basil!

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