Ingredients

• 1/2 cup Basil Olive Oil
• Zest 1 lemon
• Juice 1 lemon
• ½ to 1 tsp crushed red paper (to taste)
• 1 tsp Italian herb seasoning
• 2 tsp minced garlic
• ½ tsp salt
• ¼ tsp pepper
• 14.5 oz can diced tomatoes w/basil, garlic and oregano
• 14 oz can quartered artichokes (drained)
• 10 large basil leaves julienned
• Fresh shredded asagio cheese
• 1 pkg fettuccine noodles

Directions

• In large skillet, on low setting, infuse oil with lemon zest and crushed red pepper for 6 – 10 minutes.
• Boil water for pasta. When water for pasta begins to boil, add pasta to water, and add minced garlic and Italian seasoning to skillet.
• Halfway through pasta cooking time, add tomatoes, artichokes, lemon juice, salt and pepper to skillet and increase heat to medium.
• When pasta is done cooking, drain, then add fettuccine to skillet – combining sauce with noodles.
• Pour combination into pasta bowl, sprinkle with cheese and basil leaves and serve.