Ingredients
2 2/3
cups uncooked fusilli (corkscrew) pasta (8 oz)
1
jar (7 oz) roasted red bell peppers, drained, chopped
1
jar (2.5 oz) sliced mushrooms, drained
1
jar (6 to 7 oz) marinated artichoke hearts, undrained
2
tablespoons shredded Parmesan cheese
1/2
teaspoon pepper
2
tablespoons pine nuts
3
tablespoons chopped fresh basil leaves, if desired
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta; toss. Sprinkle with nuts and basil.
