Fusilli Sicilienne

Ingredients:

• 1 package (16 ounces) tricolored fusilli pasta
• 1 tablespoon olive or vegetable oil
• 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
• 1 teaspoon pepper
• 2 cups julienne strips carrots (about 4 medium)
• 1 medium yellow bell pepper, cut into 2-inch strips
• 1 can (15 to 16 ounces) cannellini or kidney beans, rinsed and drained
• 1 can (15 ounces) tomato sauce with tomato bits
• 1 can (14 ounces) artichoke hearts, drained and cut into fourths
• 1/2 cup grated Parmesan cheese or shredded farmer cheese

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.

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