8 ounces fettuccine
1 (14-ounce) can quartered artichokes packed in water
6 plum tomatoes
1 tablespoon canola oil
1 chopped onion
1 tablespoon basil pesto
1 teaspoon reduced-sodium seasoned salt
1 teaspoon minced roasted garlic
1/4 cup dry white wine
1/4 cup freshly grated parmesan cheese

8 ounces fettuccine 1 (14-ounce) can quartered artichokes packed in water 6 plum tomatoes 1 tablespoon canola oil 1 chopped onion 1 tablespoon basil pesto 1 teaspoon reduced-sodium seasoned salt 1 teaspoon minced roasted garlic 1/4 cup dry white wine 1/4 cup freshly grated parmesan cheese

Cook fettuccine according to directions; drain, but reserve 1/4 cup cooking water.

Cut artichokes and tomatoes into 1/2-inch cubes.

Heat oil in a large nonstick skillet on medium-high. Add onion; cook 5 minutes or until softened. Add pesto, salt and garlic. Cover and cook 2 minutes, stirring occasionally.

Add wine and stir to loosen browned bits of food in skillet. Add artichokes and tomatoes. Cook 2 to 3 minutes, stirring occasionally or until tomatoes begin to soften and sauce is hot.

Add reserved cooking water and drained pasta. Toss to mix and serve.