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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.