Pasta With Artichokes And Basil

• 4 ounces tagliatelle pasta noodles, fusilli or 4 ounces fettuccine, broken up
• 1 (9 ounce) package frozen artichoke hearts, rinsed and drained
• 2 medium red sweet peppers, chopped
• 1/3 cup onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 medium tomatoes, seeded and chopped
• 1/4 cup fresh basil, snipped or 2 teaspoons dried basil, crushed
• 2 tablespoons parmesan cheese, grated

1. Cook pasta according to package directions. Immediately drain. Return pasta to pan; keep warm.
2. 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 for about 5 minutes or until vegetables are tender.
3. Stir in tomato and basil; cook and stir about 2 minutes more or until heated through. Add artichoke mixture to pasta. Toss gently to mix. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 side-dish servings.

tagliatelle pasta noodles, red sweet peppers, onion, garlic, olive oil, tomatoes, fresh basil, parmesan cheese

Taken from www.food.com/recipe/pasta-with-artichokes-and-basil-461965 (may not work)