Heart-Healthy Fettuccini
Updated: January 7, 2009
As prepared by Kristina Adams, registered dietician of Carle Hospital in Urbana on "The Morning Show"
INGREDIENTS
8 oz. dry fettuccini
1 tsp. olive oil
2 garlic cloves, chopped
1/2 cup sliced red or green peppers
15 oz. can no-added-salt diced tomatoes
2 tsp. dried basil
2 tsp. dried oregano
9 oz. box frozen artichoke hearts
1/2 cup grated Parmesan cheese
1/2 cup garbanzo beans (optional)
DIRECTIONS
Cook fettuccini according to package directions. Heat olive oil in largenonstick skillet over heat. Add garlic and peppers and sauté until golden,
about 3 minutes. Add tomatoes, basil, oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes and garbanzo beans to sauce and cook 2 minutes. Add pasta to sauce. Toss until sauce coats pasta and mixture is heated through. Serve with Parmesan
on top. Serves 4.
DIETARY INFORMATION
Each 1 cup serving: 310 calories, 4 g fat, 1.5 g saturated fat, 5
mg cholesterol, 188 mg sodium, 55 g carbohydrate, 5 g fiber,
12 g protein.
Recipe adapted from "Communicating Food for Health," c. 2001
