FUSILLI WITH SUN-DRIED
TOMATOES AND ARTICHOKES

My friend Jackie loves to entertain, and always does a superb job while leading her busy life. Here's and example of why she's so successful - her favorite pasta recipe, which is a snap to make, colorful and delicious and always a hit.I guarentee artichoke hearts and sun-dried tomatoes will earn permanent status in our pantry onceyou'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 ox. 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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