Fettuccine with Artichoke Hearts and Tomatoes

Did you know today is National Noodle Day? To celebrate, I’m joining several bloggers to give you a tasty round of recipes featuring the versatile noodle! I chose to make Fettuccine with Artichoke Hearts and Tomatoes, which I hope you’ll love as much as I do. You’ll find the recipe below. For even more yummy noodle dishes, be sure to visit the bloggers listed at the bottom of this post.

Fettuccine with Artichokes and TomatoesI love artichokes! And I especially love them paired with tomatoes and pasta.


Fettuccine with Artichokes and TomatoesFettuccine with Artichokes and Tomatoes can be made in about 20 minutes.

Perfect if you have a hungry family that doesn’t want to wait too long for dinner.


Simply the Best Italian CookbookI found the recipe in Weight Watcher’s Simply the Best cook book, and slightly altered it.

There are a lot of good recipes in this book! And they’re healthy too.


Fettuccine with Artichokes and TomatoesArtichokes are a variety of thistle, cultivated for food.

The artichoke is actually the flower bud. If the plant flowers, it’s not really edible.


Artichokes and Tomatoes Pair with Fettuccine for a Quick and Tasty MealFettuccine with Artichokes and Tomatoes has just a few basic ingredients.

And if you don’t like artichokes, simply eliminate them and you’ll still have a great dish!

Don’t forget to visit the other bloggers for more recipes … you’ll see them at the end of this post.


Fettuccine with Artichokes and Tomatoes

9 oz. box frozen artichokes
6 oz. fettuccine
2 T. olive oil
1 medium sweet onion, chopped
1 garlic clove, minced
10 plum tomatoes
1/4 t. salt
Freshly ground pepper, to taste
Pinch of crushed red pepper
Grated Parmesan cheese

Cook the artichoke hearts according to package directions. Cut into bite size pieces and place in bowl. While artichokes are cooking, boil the fettuccine according to package directions. Drain and add to bowl with artichoke hearts.

While artichoke hearts and fettuccine are cooking, heat the olive oil in a medium size nonstick skillet, then add onion and garlic. Saute until onion is softened. Add the tomatoes, salt, and both peppers and cook, stirring occasionally until thickened, about 10 minutes. Pour over the fettuccine and artichoke hearts, and toss to coat. Serve and sprinkle with Parmesan cheese.

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  1. Yummy!! Love artichokes too. Will have to give this a try.

  2. Artichokes are one of my all time favorite veggies, Jennifer. I’ve never tried the frozen ones, I usually buy the ones in a can. I will have to check these out and make this healthy recipe. Thanks for sharing!

  3. Yum! This looks delicious Jennifer! LOVE artichokes… PINNING!

  4. This looks amazing, I love artichokes, so do my boys, cant wait to make this!! XO

  5. Oh my goodness….this looks delicious. The combination of flavors sounds perfect. Pinning!

  6. Yum! That looks lovely! I could definitely use some lighter meal ideas! Thanks so much for sharing!

  7. My daughter and I love artichokes! I am intrigued by this wonderful recipe! xo

  8. This looks so good! I love artichoke hearts in pasta!

  9. We love anything pasta in this house….definitely going to try this one.

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