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Sicilian Fusilli




Source of Recipe


Betty Crocker


List of Ingredients




1 package (16 ounces) tricolor corkscrew (fusilli) pasta
1 tablespoon olive or vegetable oil
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon pepper
2 cups julienne strips carrots (4 medium)
1 medium yellow bell pepper, cut into 2-inch strips
1 can (15 to 16 ounces) cannellini or kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce (any flavor)
1 can (14 ounces) artichoke hearts, drained and cut into fourths
1/2 cup grated Parmesan cheese or shredded farmer cheese


Recipe



1. Cook pasta as directed on package; drain.
2. Heat oil in 10-inch skillet over medium-high heat.
3. Cook basil, pepper, carrots and bell pepper in oil about 3 minutes, stirring occasionally, until carrots are crisp-tender. Stir in pasta, beans, tomato sauce and artichoke hearts. Cook about 5 minutes, stirring occasionally, until hot. Sprinkle with cheese.