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) cans artichoke hearts, drained & chopped
1/2 lb fusilli
1/4 cup freshly grated parmesan cheese
Directions:
Heat olive oil in a large skillet.
Add pepper flakes, garlic, scallions, tomatoes and artichoke pieces and cook until scallions are softened, 5 minutes.
Add cooked and drained pasta and toss together with the grated parmesan.
Serve with extra parmesan.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.