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Provided by Eat better America web site

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

Prep Time:30 min
Start to Finish:30 min
makes:6 servings (1 1/2 cups each)
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) Progresso® 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
1. Cook and drain pasta as directed on package.
2. 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.
3. Stir in pasta, beans, tomato sauce and artichoke hearts. Cook about 5 minutes, stirring occasionally, until hot. Sprinkle with cheese.
Nutritional Information
1 Serving: Calories 400 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 760mg; Total Carbohydrate 73g (Dietary Fiber 12g, Sugars 7g); Protein 17g % Daily Value*: Vitamin A 150%; Vitamin C 40%; Calcium 10%; Iron 30% Exchanges: 3 Starch; 1 Other Carbohydrate; 2 Vegetable; 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 5 MyPyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Grains, 1 oz-equivalents Meat & Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.