Fusilli Tricolore With Artichokes And Sun Dried Tomatoes - cooking recipe

Ingredients

pinch of hot pepper flakes
5 Tbsp. olive oil
2 garlic cloves, finely minced
5 scallions, thinly sliced on diagonal
3 oz. sun-dried tomatoes, cut in thin strips
1 (8 oz.) can artichoke hearts, cut in 1/2-inch pieces
salt and pepper to taste
1/2 lb. Antoine's Fusilli Tricolore
freshly grated Parmesan cheese

Preparation

Heat oil in a large skillet.
Add hot pepper flakes, garlic, scallions, tomatoes and artichoke pieces and cook until scallions are softened and slightly browned, about 5 minutes.
Add cooked and drained Antoine's Fusilli and toss.
Season with salt and pepper and add Parmesan cheese to taste.
Toss well and serve with additional Parmesan.
Serves 2 to 4.