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.

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

 

Fettuccine 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.

 

I 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.

 

Artichokes are a variety of thistle, cultivated for food.

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

 

Fettuccine 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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