2 tablespoons olive oil
2 tablespoons chopped onion
1 red bell pepper, diced
5 cloves garlic, finely chopped
1 green bell pepper, diced
1 cup dry white wine
1 cup water
1/2 cup flaked tortellini
1 cup cooked fettuccini
1 cup chopped broccoli
1/2 cup chopped carrots
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
Heat olive oil in a large saucepan over medium heat. Saute onion, bell pepper, garlic and green pepper until tender.
Stir in white wine; bring to a boil. Reduce heat and simmer for 20 minutes, or until all liquid is absorbed.
Preheat oven to 375 degrees F (190 degrees C).
Stir fettuccini and broccoli; stir a few times. In small bowl, combine sauce, water, tortellini, artichoke hearts, seasonings, basil, oregano and salt and pepper.
Pour 1/2 cup mixture over fettuccini and toss to coat.
Bake in preheated oven 30 minutes, until firm and browned.