Sicilian Fusilli

 

4

cups uncooked tricolor corkscrew (fusilli) pasta (about 12 oz)

1

tablespoon olive, canola or soybean oil

1

tablespoon chopped fresh or 1 teaspoon dried basil leaves

1

teaspoon pepper

2

cups julienne (matchstick-cut) 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 oz) tomato sauce (any flavor)

1

can (14 oz) artichoke hearts, drained, cut into fourths

Grated Parmesan cheese, if desired

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add basil, pepper, carrots and bell pepper; cook about 3 minutes, stirring occasionally, until carrots are crisp-tender.
• 3 Stir in pasta, beans, tomato sauce and artichoke hearts. Cook about 5 minutes, stirring occasionally, until hot. Sprinkle with cheese.