Guest guest Posted May 4, 2000 Report Share Posted May 4, 2000 * Exported from MasterCook * Sicilian Fusilli Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces fusilli pasta (tri-colored or regular) 1 tablespoon olive oil 1 tablespoon fresh basil -- chopped 1 teaspoon freshly ground black pepper 2 cups carrots (about 4 med) -- julienned 1 medium yellow pepper -- cut into 2 " strips 1 15 oz. can cannellini beans -- rinsed & drained 1 15 oz. can tomato sauce w/tomato bits 1 14 oz. can artichoke hearts -- drained & quartered 1/2 cup grated Parmesan cheese Cook pasta per package directions. Heat oil in a 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 Parmesan cheese. - - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 5g Total Fat; (22% calories from fat); 11g Protein; 24g Carbohydrate; 5mg Cholesterol; 143mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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