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Sicilian Fusilli

By: Betty Crocker®

"It's fun pasta and it's fast! Have fun eating twisty-twirly pasta with vegetables in a quick and flavorful tomato sauce."

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6 Saves

Prep Time:
15 Min

Cook Time:
8 Min

Ready In:
23 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings (1 1/2 cups each)

Ingredients

1 (16 ounce) package tricolor corkscrew (fusilli) pasta
1 tablespoon olive or vegetable oil
1 teaspoon dried basil leaves
1 teaspoon pepper
2 cups julienne strips carrots
1 medium yellow bell pepper, cut into 2-inch strips
1 (15 ounce) can cannellini or kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce with tomato bits
1 (14 ounce) can artichoke hearts, drained and cut into fourths
1/2 cup grated Parmesan cheese, or shredded farmer cheese

Directions

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.

Footnotes

Betty's Tips
Any leftovers? Add extra Sicilian Fusilli to chicken broth for a quick-and-easy soup.
Electrocuted spaghetti? Fusilli is actually spaghetti pasta that's been twisted loosely before drying.
If fusilli pasta is not available at your grocery store, you can also use rotini (corkscrew-shaped pasta), penne (short diagonal-cut macaroni) or mostaccioli (longer diagonal-cut macaroni).
®Reg. T.M. of General Mills, Inc. or its affiliates

Nutritional Information

Amount Per Serving Calories: 460 | Total Fat: 5.8g | Cholesterol: 6mg Powered by ESHA Nutrient Database

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