2 lbs fettuccine
4 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 lbs ITALIAN STYLE TURKEY MEATBALLS
2/3 c red bell peppers, diced
28 oz canned artichoke hearts, qtered
2 c grated Parmesan cheese
4 tbsp fresh basil, minced
In a large pot, cook fettuccine according to package instructions. Drain and hold for service.
Heat butter and oil in a large skillet over medium heat.
Sauté meatballs and red peppers until meatballs are thoroughly heated. Hold for service.
Add cooked and drained pasta, artichokes, cheese and basil to pan. Toss until all ingredients are evenly heated.