FUSILLI WITH SUN-DRIED
TOMATOES AND ARTICHOKES

Here's a delicious recipe that's great for entertaining and a snap to make.
It's colorful, tasty and always a hit. We guarantee artichoke hearts and
sun-dried tomatoes will earn permanent status in your pantry once you've
tasted this delicious stir fry.


5 tbsp. olive oil
- pinch of hot pepper flakes
2 garlic cloves, finely minced
5 scallions, thinly sliced on diagonal
3 oz. sun-dried tomatoes, cut in thin strips
1 (8 oz.) can artichoke hearts, cut in 1/2" pieces
- salt and pepper to use
1/2 lb. Zerega's Fusilli Tricolore
- freshly grated Parmesan cheese


Serves 2 to 4

Heat oil in a large skillet. Add hot pepper flakes, garlic, scallions, tomatoes,
and artichoke pieces and cook until scallions are softened and slightly
browned, about 5 minutes. Add cooked and drained pasta and toss.
Season with salt and pepper and add Parmesan cheese to taste. Toss well
and serve with additional Parmesan.

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