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
Preparation
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.
