Heart-Healthy Fettuccini

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