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Recipe of the Day
Chocolate Chip Cheesecake Stuffed Strawberries
This is the whole package, with chocolate chips and cream cheese stuffed into juicy, ripe strawberries topped with dark chocolate and graham crackers.
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Yield: Serves 4. Each serving: 1 cup.
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Fettuccini with Tomatoes and Artichoke Hearts
| 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%) |
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
Directions:
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.
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