Fettuccine With Fresh Tomatoes, Basil and Artichoke Hearts

You may serve this recipe for lunch or dinner. Spaghetti or tubular pasta may be substituted for the fettuccine. Save the leftovers, if you have them, because your family members will gobble them up. The fresh tomatoes may be seeded, but I include the seeds because they add fiber.

Put a checked cloth on the table, slice some crusty bread, toss a green salad, light the candles, and enjoy an Italian meal with those you love. Fettuccine With Fresh Tomatoes, Basil and Artichoke Hearts is healthy and perfect for hot summer days.

Ingredients

4 cups fresh Beefsteak tomatoes, chopped
14-ounce can whole artichoke hearts, packed in water
1/4 cup fresh basil leaves, thinly sliced
1 clove of garlic, minced
1 teaspoon lemon pepper
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
cooked fettuccine

Method

Prepare sauce one hour ahead of time. Drain artichoke hearts well and quarter them. Add remaining ingredients, except fettuccine, to the artichoke hearts. Let the sauce flavors "marry" at room temperature. Cook fettuccine and drain, leaving 2-3 tablespoons of water in the pot. Add tomato-artichoke sauce to fettuccine. Cook over low heat for two minutes, or until sauce is hot. Serve immediately with freshly-grated Parmesan cheese. Makes four servings.

Copyright 2006 by Harriet Hodgson

http://www.harriethodgson.com

About the author: Harriet Hodgson has been a nonfiction writer for 27 years. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You'll find another review on the American Hospice Foundation website under the "School Corner" heading.