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Fettuccini with Tomatoes and Artichoke Hearts

12 ounces dry fettuccini
1 teaspoon olive oil
2 garlic cloves, chopped
1/2 cup sliced red or green bell pepper
1 (15-ounce) can no-added-salt diced tomatoes
2 teaspoons dried basil
2 teaspoons dried oregano
1 (9-ounce) box frozen artichoke hearts
1/2 cup freshly grated Parmesan cheese

1. Cook fettuccini according to package directions.
2. Heat olive oil in a large, nonstick skillet over medium heat. Add garlic and peppers and sauté until golden, about 3 minutes.
3. Add tomatoes, basil, and oregano; simmer until sauce thickens slightly, stirring occasionally, about 8 minutes.
4. Add artichokes to sauce and cook for 2 minutes.
5. Add pasta to sauce. Toss until sauce coats pasta and mixture is heated through.
6. Serve with Parmesan on top.

Makes 4 (1 cup) servings.

Approximate nutrition analysis per serving:
310 calories;
12 g protein
55 g carbohydrate
4 g fat
188 mg sodium
5 mg cholesterol
5 g fiber

Recipe provided courtesy Idaho Wheat Commission