Pasta With Artichokes and Basil

Name: Pasta With Artichokes and Basil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 ounces tagliatelle pasta noodles, fusilli or 4 ounces fettuccine, broken up; 1 (9 ounce) package frozen artichoke hearts, rinsed and drained; 2 medium red sweet peppers, chopped; 1/3 cup onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 medium tomatoes, seeded and chopped; 1/4 cup fresh basil, snipped or 2 teaspoons dried basil, crushed; 2 tablespoons parmesan cheese, grated

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Recipe by AZPARZYCH

From Better Homes and Gardens, a great vegetarian dinner that meat eaters will like too!

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

ounces tagliatelle pasta noodles, fusilli or 4 ounces fettuccine, broken up
1

(9 ounce) package frozen artichoke hearts, rinsed and drained
2

medium red sweet peppers, chopped
¹⁄₃

cup onion, finely chopped
2

garlic cloves, minced
1

tablespoon olive oil
1

medium tomatoes, seeded and chopped
¹⁄₄

cup fresh basil, snipped or 2 teaspoons dried basil, crushed
2

tablespoons parmesan cheese, grated

DIRECTIONS

Cook pasta according to package directions. Immediately drain. Return pasta to pan; keep warm.
Meanwhile, place 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 oil over medium-high heat for about 5 minutes or until vegetables are tender.
Stir in tomato and basil; cook and stir about 2 minutes more or until heated through. Add artichoke mixture to pasta. Toss gently to mix. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 side-dish servings.

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