Lemon Fettuccine with Artichokes and Pine Nuts

Ingredients

• 28 ounce artichoke hearts drained quartered canned
• 14.5 ounce canned tomatoes diced drained canned
• 3 cups cooked fettuccine hot cooked
• 0.5 cup wine dry white
• 0.3 cup basil fresh thinly sliced
• 0.3 cup basil fresh thinly sliced
• 2  garlic clove minced
• 2 teaspoons juice of lemon fresh
• 1 teaspoon lemon zest grated
• 1 teaspoon olive oil 
• 0.5 cup onion fresh minced
• 2 ounces parmesan fresh grated
• 0.3 teaspoon pepper 
• 0.3 cup pinenuts toasted
• 0.5 teaspoon salt 
• 0.5 cup vegetable stock 
• 2  zucchini grated

Equipment

• frying pan

Directions

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