Recipe from

This pasta recipe was really good, very flavorful and a very quick and simple meal to throw together.

I made a few minor changes. First I used Rigatoni pasta instead of Fusili, because I already had Rigatoni on hand. I used roasted red pepper instead of a fresh bell pepper – I just like the taste a lot better, and I added in some mushrooms.

I cut the recipe in half, since it was only J and I eating.

I have a bunch of regular white pasta I need to use up (I bought a big package of it at Costco), but as soon as it’s gone, I’ll begin only buying whole wheat or whole grain, to keep recipes like this even healthier.

2 cups pasta, uncooked (about 6 ou)
1/2 T olive oil
1/2 t dried basil (or 1/2 T fresh) – I used close to a full teaspoon
1/2 t pepper
1 c julienne carrots (I think I had enough for about 3/4 c)
About 1/4 c roasted red pepper, cut into thin strips
1/2 can cannellini beans, rinsed
About 8 ou canned tomato sauce – I added in a bit more than this – maybe 10-11 ou
5-6 button muchrooms, halved and sliced
1/2 can artichoke hearts, quartered
Grated Parmesan cheese, if desired, for serving

Cook the pasta according to package directions, drain and set aside.

Meanwhile, in 10 inch skillet, heat the oil over medium-high heat, then add the red pepper, pepper, carrots and basil. Cook for about 3 minutes, stirring occasionally.

Add the pasta, beans, tomato sauce, mushrooms, & artichoke hearts and cook for about 5 minutes. Stir occasionally until heated through.

Serve sprinkled with Parmesan cheese, if desired.