Grilled ArtiHearts Fettuccine with Arugula, Roasted Peppers and Garlic

This ArtiHearts fettuccine is healthy and flavorful, yet simple to make. A great summer meal!


16 oz  Fettuccine Dry Pasta
1 pkg  Monterey Farms Grilled ArtiHearts
2  oz   Kalamata Black Olives-halved
1 bunch Fresh Arugula, washed and trimmed
1  ea  Roasted Red Bell Pepper cut into strips
5  each Garlic Cloves peeled and sliced
½  cup Olive Oil
½ cup Fresh Basil, julienned
2 oz  Shredded Parmesan


Heat the oil in a large high sided saucepan, add the garlic and cook on low until tender, about 5 minutes. ( do not allow to brown). Heat about 6 cups of water with salt, cook the fettuccine, approx 12 minutes.

Add Grilled Artihearts, roasted red peppers and kalamata olives to garlic and sauté until heated through. (appx 3-5 min). Drain the pasta and add it to the ArtiHearts mixture.  Combine over low heat, coating the pasta.

Season with salt and pepper to taste. Add fresh Arugula, basil and parmesan and mix gently. Garnish with shaved parmesan and serve in a large pasta bowl.

Add roasted chicken breast or seared prawns for a heartier meal.