Lemon Fettuccine With Artichokes And Pine Nuts

• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup minced fresh onion
• 2 garlic cloves, minced
• 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
• 1/2 cup vegetable broth
• 1/2 cup dry white wine
• 2 zucchini, grated
• 2 (14-ounce) cans quartered artichoke hearts, drained
• 1 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups hot cooked fettuccine
• 1/4 cup thinly sliced fresh basil
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup toasted pine nuts

1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; saute 2 minutes. Reduce heat to medium; add tomatoes, broth, and wine. Bring to a boil. Add zucchini and next 5 ingredients; simmer 3 to 4 minutes. Add pasta and basil to sauce mixture, tossing well. Sprinkle with cheese and pine nuts.

cooking spray, olive oil, fresh onion, garlic, salt, vegetable broth, white wine, zucchini, quartered artichoke hearts, lemon rind, lemon juice, salt, pepper, fresh basil, parmesan cheese, nuts

Taken from www.myrecipes.com/recipe/lemon-fettuccine-with-artichokes-pine-nuts (may not work)