Fusilli and Veggies

This is a really quick and nutritious week-night supper!

1 pound fusilli (corkscrews)
1 tablespoon olive oil

4 basil leaves, torn
1 teaspoon Dom DeLuise Italian Blend
2 cups julienne carrots
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 onion, chopped
2 cups broccoli florets
1 large can artichoke hearts, drained and quartered

2 cups marinara sauce
Parmesan cheese

Cook pasta al dente.

Heat oil in a 12-in or larger skillet of medium heat. Add the next eight ingredients and sauté until tender (about 5 minutes).

Stir in pasta and sauce and bring to a simmer. Serve hot with grated Parmesan cheese sprinkled on top.

Serves 4

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