Sicilian Fusilli Pasta

Get twisted with this toss of fusilli pasta,
fresh veggies, cannellini beans,
artichoke hearts and Parmesan cheese.

Ingredients:
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) 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

Directions:
Cook and drain pasta as directed on package.
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.
Stir in pasta, beans, tomato sauce and artichoke hearts.
Cook about 5 minutes, stirring occasionally, until hot.
Sprinkle with cheese.