1 (16 oz) can Italian plum tomatoes, chopped with juice
-
2 tsp dried oregano
-
1 (14oz) jar marinated quartered artichoke hearts, drained
-
1/2 c upshredded basil (1 small bunch)
-
1/2 upc low fat ricotta cheese
-
black pepper to taste
-
1 cup grated parmesan cheese, divided
Instructions
Bring a large pot of salted water to a boil and cook pasta according
to package directions. Drain and set aside.
Heat olive oil in a large, heavy nonstick saute pan over medium
heat. Add onions and garlic and saute 5 min until softened. Add
tomatoes with juices and oregano. Bring to simmer and cook 8 to
10 min or until sauce thickens slightly, stirring occasionally. Add
artichokes and cook 2 min.
Add pasta, shredded basil, ricotta cheese and 1/2 cup parmesan to
sauce. Toss 2 min until sauce coats pasta, cheese melts, and
mixture is heated through. Season with salt and pepper. Serve with
remaining parmesan.
Originally Submitted
2/16/2010
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Fettuccine with Tomatoes, Ricotta, and Artichoke Recipe - Entrees - Maindishes
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