 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This dish is pretty if you use tricolor fusilli. Extremely easy and quick to make and delicious, either as a side dish or the main entree. Best if made with fresh grated parmesan. Ingredients:
4 tablespoons olive oil |
1 teaspoon red pepper flakes |
2 garlic cloves, minced |
6 scallions, sliced diagonally |
4 ounces sun-dried tomatoes, julienned |
1 (8 ounce) can artichoke hearts, drained & chopped |
1/2 lb fusilli |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Heat olive oil in a large skillet.
2. Add pepper flakes, garlic, scallions, tomatoes and artichoke pieces and cook until scallions are softened, 5 minutes.
3. Add cooked and drained pasta and toss together with the grated parmesan.
4. Serve with extra parmesan.
|
|