Sicilian Fusilli

Recipe Ingredients

1		Tricolored corkscrew (fusilli) pasta - (16 oz)
1 tablespoon	15ml	Olive or vegetable oil
1 tablespoon	15ml	Chopped fresh basil leaves
		(or 1 tspn dried basil)
1 teaspoon	5ml	Freshly-ground black pepper
2 cups	220g / 7.8oz	Julienne strips carrots - (abt 4 med)
1 cup	237ml	Yellow bell pepper - cut 2" strips (medium)
1		Cannellini or kidney beans - (15 to 16 oz) - rinsed, drained
1		Tomato sauce with tomato bits - (15 oz)
1		Artichoke hearts - (14 oz) - drained, and
		Cut into fourths
1/2 cup	73g / 2.6oz	Grated Parmesan cheese or
		Shredded farmer cheese

Recipe Instructions

Cook pasta as directed on package; drain.

Heat oil in 10-inch skillet over medium-high heat. 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.

This recipe yields 6 servings, 1 1/2 cups each.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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