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Fettuccini with Tomatoes and Artichoke Hearts

Fettuccini with Tomatoes and Artichoke Hearts Photo
Nutrition Information
Calories: 313
Total Fat: 5.3g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 8mg
Sodium: 225mg
Carbohydrates: 53g
Dietary Fiber: 5.5g
Sugars: 5.9g
Protein: 13.6g
Vitamin A: 648.6iu (12%)
Vitamin C: 26mg (43%)
Calcium: 147mg (14%)
Iron: 2.6mg (14%)

Yield: Serves 4. Each serving: 1 cup.

8 oz dry fettuccini
1 tsp olive oil
2 garlic cloves, chopped
1/2 cup sliced red or green bell pepper
1 15-oz can no-added-salt diced tomatoes
2 tsp dried basil
2 tsp dried oregano
1 9-oz box frozen artichoke hearts
1/2 cup grated Parmesan cheese

Cook fettuccini according to package directions. Heat olive oil in large nonstick skillet over medium heat. Add garlic and peppers and sauté until golden, about 3 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes to sauce and cook 2 minutes. Add pasta to sauce. Toss until sauce coats pasta and mixture is heated through. Serve with Parmesan on top.

Total Preparation & Cooking Time: 25 min. (5 Prep, 20 Cook)

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