Sicilian Fusilli

It’s fun pasta and it’s fast! Have fun eating twisty-twirly pasta with vegetables in a quick and flavorful tomato sauce.

Prep Time: 15 min
Total Time: 23 min
Makes: 6 servings (1 1/2 cups each)

(3 ratings)

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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 oz) Progresso® cannellini (white kidney) beans, drained, rinsed
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

Serve with...

Noir Bars
Total Time: 5 hours 0 min

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.

Planned-Overs

Any leftovers? Add extra Sicilian Fusilli to chicken broth for a quick and easy soup.

Did You Know...

Electrocuted spaghetti? Fusilli is actually spaghetti pasta that's been twisted loosely before drying.

Substitution

If fusilli pasta is not available at your grocery store, you can also use rotini (corkscrew-shaped pasta), penne (short diagonal-cut macaroni) or mostaccioli (longer diagonal-cut macaroni).

Nutrition Information:

1 Serving: Calories 465 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 930 mg; Total Carbohydrate 93 g (Dietary Fiber 13 g); Protein 23 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 46 %; Calcium 18 %; Iron 38 % Exchanges: 5 Starch; 3 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.

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