Very Veggie Pepper Fettuccini

  • 1  Pkg Rossi Pasta Veggie Pepper Fettuccini
  • 9  ounce  artichoke hearts
  • 1 1/2  cup  chopped red or green sweet pepper
  • 1/3  cup  finely chopped onion
  • 2  cloves garlic, minced
  • 1  tablespoon  olive oil
  • 2/3  cup  chopped seeded tomato
  • 1/4  cup  snipped fresh basil or 2 tsp of dried basil crushed
  • 2  tablespoon  grated parmesan cheese
Cook fettuccini according to package directions, drain, cover and 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 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 vegetable mixture to fettuccini, toss gently to mix. If desired, sprinkle with parmesan cheese.