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Fettuccini with Tomatoes and Artichoke Hearts

Dinner Recipes
February 14, 2014
Carla Burns


  • 8   oz dry  whole wheat fettuccine
  • 1 tsp extra virgin olive oil
  • 2 cloves garlic , chopped
  • ½  cup sliced red or green bell pepper
  • 15 oz can no – added – salt diced tomatoes
  • 2 tsp dried oregano
  • 9 oz frozen artichoke hearts , thawed
  • ½  cup grated parmesan cheese


  1. Cook fettuccine according to package directions . heat olive oil in large , nonstick skillet over medium heat. Add garlic and  peppers and saute until golden about 3 minutes.
  2. Add tomatoes , basil and oregano and simmer until sauce thickens slightly , stirring occasionally, about 8 minutes.
  3. Add  artichokes to sauce and cook 2 minutes. Add pasta to sauce. Toss until sauce coats pasta and mixture is heated through.
  4. Divide the mixture between 4 dinner plates , and serve with Parmesan  cheese sprinkled over top (2 tablespoons per serving).

Serves 4

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