Dec 8 2003
Itís fun pasta and itís fast! Have fun eating twisty-twirly pasta with vegetables in a quick and flavorful tomato sauce.
1 package (16 oz) tricolor corkscrew (fusilli) pasta
1 tbls olive or vegetable oil
1 tbls chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tsp pepper
2 cups julienne strips carrots (4 medium)
1 medium yellow bell pepper, cut into 2-inch strips
1 can (15 to 16 oz) cannellini or kidney beans, rinsed and drained
1 can (15 oz) tomato sauce with tomato bits
1/2 cup grated Parmesan cheese or shredded farmer cheese
1 can (14 oz) artichoke hearts, drained and cut into fourths
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 - 1 1/2 C servings