Lemon Fettuccine with Artichokes and Pine Nuts

Ingredients

• 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

Preparation

1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté 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.