Sicilian Fusilli

 

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

• 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.