100 Healthy Recipes
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- Fettuccini with Tomatoes and Artichoke Hearts
Ingredients
- 8 ounces dry fettuccini
- 1 teaspoons olive oil
- 2 garlic cloves, chopped
- 1/2 cups sliced red or green bell pepper
- 15 ounces can no-added-salt diced tomatoes
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 9 ounces frozen artichoke hearts, thawed
- 1/2 cups grated parmesan cheese
Preparation:
- Cook fettuccini according to package directions. Heat olive oil in large, non-stick 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.
- Divide the mixture between 4 dinner plates, and serve with Parmesan cheese sprinkled over top (2 tablespoons per serving).
Diet Exchange
| Other Carbohydrates | 0.0 |
| Very Lean Meat | 0.0 |
| Fat |
0.5 |
| Milk | 0.0 |
| Vegetable |
2.0 |
| Fruit | 0.0 |
| Lean Meat |
0.5 |
| Bread/Starch |
2.5 |
Nutrition Information
| Amount Per Serving |
| Calories |
320 |
| Calories from Fat | 50 |
| Total Fat |
6g |
| Saturated Fat |
2g |
| Cholesterol | 10mg |
| Sodium |
240mg |
| Total Carbohydrate |
55g |
| Dietary Fiber |
8g |
| Sugars |
7g |
| Protein | 14g |
| Vitamin A | 15% |
| Vitamin C | 45% |
| Calcium |
20% |
| Iron |
20% |
