In a large pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil the pasta. Set aside.
Meanwhile, in a large skillet, brown the bell peppers and pine nuts in the oil. Season with salt and pepper. Add the tomatoes, artichokes, and garlic and cook for 2 to 3 minutes, just to warm them through. Add the pasta and toss to coat. Adjust the seasoning.
Serve in shallow bowls. If desired, sprinkle with Parmesan cheese and fresh parsley.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.