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ArtiHearts Fettuccine artichoke hearts fettuccine artichoke hearts pasta

Grilled Artichoke Hearts Fettuccine with Arugula, Roasted Peppers & Garlic

This pasta is healthy and flavorful, yet simple to make. A great summer meal!
Add roasted chicken breast or seared prawns for a heartier meal.
Course Main Course
Cuisine Italian


  • 16 oz fettuccine dry pasta
  • 1 pkg Monterey Farms Grilled ArtiHearts™
  • 2 oz kalamata black olives, chopped
  • 1 bunch fresh arugula, washed and trimmed
  • 1 roasted red pepper, cut into strips
  • 5 cloves garlic, sliced
  • ½ cup extra virgin olive oil
  • ½ cup fresh basil, julienned
  • 2 oz parmesan, shredded


  • 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.