Artichoke Hearts and Roasted Red Bell Peppers

  • 1   Pkg Rossi Pasta Roasted Red Bell Pepper Fettuccini
  • 2  cup  artichoke hearts, drained
  • 1  cup  roasted red bell peppers
  • 1/4  cup  fresh lemon juice
  • 2  tablespoon  dill
  • 2  cup  heavy cream
  • 1/2  cup  Parmesan cheese
In 2 tbsp of olive oil, saute' artichoke hearts and red bell peppers for 2 minutes. Reduce heat. Add lemon juice, dill and heavy cream. Heat until cream comes to a boil. Add cheese and stir thoroughly to mix. Toss with warm pasta. Serve hot with additional Parmesan cheese. Other Suggested Rossi Pasta flavors: Artichoke Linguini or any classic flavor.