1. In a large bowl combine the mozzarella cheese, olive oil, garlic, lemon zest, lemon juice, salt-free seasoning, salt, red pepper, basil, artichoke hearts, and tomatoes. Let stand at room temperature for 20 minutes.
2. Meanwhile, cook the pasta al dente, or 9 to 10 minutes, according to directions without salt or fat. Drain well.
3. Toss the tomato mixture with the cooked pasta and top each serving with Parmesan cheese.
Makes 4 servings.