Ingredients

• 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

Directions

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