Lemon Fettuccine With Artichokes And Pine Nuts

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Oxmoor House


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Cooking spray

1 teaspoon olive oil

1/2 cup minced fresh onion

2 garlic cloves, minced

1 (14.5-ounce) can no-salt-added diced tomatoes, drained

1/2 cup vegetable broth

1/2 cup dry white wine

2 zucchini, grated

2 (14-ounce) cans quartered artichoke hearts, drained

1 teaspoon grated lemon rind

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups hot cooked fettuccine

1/4 cup thinly sliced fresh basil

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/4 cup toasted pine nuts

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