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Fettuccini with Tomatoes and Artichoke Hearts

Fettuccini with Tomatoes and Artichoke Hearts Photo 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.