Prep Time:
15 Min
Cook Time:
8 Min
Ready In:
23 Min
Ingredients
-
1 (16 ounce) package tricolor corkscrew (fusilli) pasta
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1 tablespoon olive or vegetable oil
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1 teaspoon dried basil leaves
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1 teaspoon pepper
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2 cups julienne strips carrots
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1 medium yellow bell pepper, cut into 2-inch strips
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1 (15 ounce) can cannellini or kidney beans, rinsed and drained
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1 (15 ounce) can tomato sauce with tomato bits
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1 (14 ounce) can artichoke hearts, drained and cut into fourths
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1/2 cup grated Parmesan cheese, or shredded farmer cheese
Directions
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Cook pasta as directed on package; drain.
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Heat oil in 10-inch skillet over medium-high heat.
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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.
Nutritional Information
Amount Per Serving Calories:
431
| Total Fat:
3.9g
| Cholesterol:
0mg
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