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Yield: Serves 4. Each serving: 1 cup.
Recipes
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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