Sicilian Fusilli
Try this Sicilian Fusilli recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 2 tablespoons olive oil
- pepper to taste
- 2 teaspoons dried basil
- 4 medium carrots julienned
- 1 can artichoke hearts quartered
- 1 package of tricolour fusilli pasta
- 1 medium bell pepper colour of your choice (i usually use a mix of red and green), sliced
- 1 can white kidney beans drained and rinsed
- 1 425 gram can tomato sauce
- Carbohydrate 130.748345 g
- Cholesterol 0 mg
- Fat 9.39425000289468 g
- Fiber 48.5642508044243 g
- Protein 45.120355 g
- Saturated Fat 1.4212700003997 g
- Serving Size 1 1 recipe (912g)
- Sodium 429.123000000058 mg
- Sugar 82.1840941955757 g
- Trans Fat 0.821106000078389 g
- Calories 727 calories
Cook pasta according to package directions.Heat oil in a large pot over medium-high heat. Cook the carrots for a couple of minutes then add the bell peppers, basil, and pepper. Continue cooking until the carrots are crisp-tender, stirring occasionally. Add in the pasta, white beans, tomato sauce, and artichoke hearts. Continue cooking, stirring, until everything is heated through.
