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Sicilian Fusilli

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Sicilian Fusilli
  • Prep 15 min
  • Total 23 min
  • Servings 6
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It’s fun pasta and it’s fast! Have fun eating twisty-twirly pasta with vegetables in a quick and flavorful tomato sauce.
Updated Oct 27, 2008

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 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Any leftovers? Add extra Sicilian Fusilli to chicken broth for a quick and easy soup.
  • tip 2
    Electrocuted spaghetti? Fusilli is actually spaghetti pasta that's been twisted loosely before drying.
  • tip 3
    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

465 Calories, 6 g Total Fat, 23 g Protein, 93 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
465
Calories from Fat
55
Total Fat
6 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
930 mg
Potassium
1030 mg
Total Carbohydrate
93 g
Dietary Fiber
13 g
Protein
23 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
46%
46%
Calcium
18%
18%
Iron
38%
38%
Exchanges:
5 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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