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Italian   -   Sicillian Fusilli   adapted from Betty Crockers New International Cookbook

  • 14 Ounces Fusilli Pasta -- corkscrew
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Basil
  • 1 Teaspoon Pepper
  • 4 Medium Carrots -- chopped
  • 1 Medium Bell Pepper -- chopped
  • 15 Ounces Cannellini Beans
  • 15 Ounces Tomato Sauce
  • 1/2 Cup Parmesan Cheese
Directions cook and drain pasta as directed. saute basil pepper carrots and bell pepper for 5 min. stir in pasta beans and tomato sauce. cook another 5 min. sprinkle with cheese and serve
Serves 6
Time to Make 0:00

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