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)

1. Cook fettuccine 8-10 minutes or till tender but still firm.  Drain; keep warm.
2. 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.
3. 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

© rialeilani for & that's the way life goes, 2008. | Permalink | No comment | Add to del.icio.us
Post tags: dinner, fettuccine, low fat dinner

Feed enhanced by Better Feed from Ozh