Oct
Fettuccine with Artichokes & Basil
(from my trusty Better Homes & Garden Cookbook I inherited from my mom)
25 Minutes/low fat
4oz fettuccine or fuilli
1 9oz package frozen artichoke hearts, thawed or one 14oz jar or can artichoke hearts, rinsed and drained.
1 1/2 cups chopped red or green sweet pepper (2 medium)
1/3 cup finely chopped onion
2 cloves garlic
1 tablespoon olive oil
2/3 cup seeded & chopped tomato (1 medium)
1/4 cup fresh basil or 2 teaspoons dried basil
2 tablespoons grated Parmesan cheese (optional)
- Cook fettuccine 8-10 minutes or till tender but still firm. Drain; keep warm.
- Meanwhile, place frozen artichoke hearts in a colander under cold running water to separate. In a large skillet cook and stir artichokes, sweet pepper, onion and garlic in hot il over medium-high heat about 5 minutes or till vegetables are tender.
- Stir in tomato and basil. Cook and stir about 2 minutes more or till heated through. Add vegetable mixture to fettuccine; toss gently to mix. If desired, sprinkle each serving with Parmesan cheese.
5 years ago today I met C. I should tell you the story sometime. I’ll think about it. Anyhow we actually spent the day together running errands. Fun stuff huh? I felt like making something for dinner and this is what sounded good.
Note: I forgot to rinse the artichoke hearts…And I forgot to buy the tomato…And next time I’ll add more than 3 cloves of garlic
But it was good for us and tasty 
