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    Sicilian Fusilli Sicilian Fusilli

    1 package (16 ounces) tricolored corkscrew (fusilli) pasta
    1 tablespoon olive or vegetable oil
    1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
    1 teaspoon pepper
    2 cups julienne strips carrots (about 4 medium)
    1 medium yellow bell pepper, cut into 2-inch strips
    1 can (15 to 16 ounces) cannellini or kidney beans, rinsed and drained
    1 can (15 ounces) tomato sauce with tomato bits
    1 can (14 ounces) artichoke hearts, drained and cut into fourths
    1/2 cup grated Parmesan cheese or shredded farmer cheese

    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.

    Makes 6 servings, 1 1/2 cups each

    This recipe displayed with permission from General Mills, Inc.

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