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