Make It: Artichoke Fusilli Rosé

2110

6    medium tomatoes, diced
8    ounces marinated artichoke hearts, drained and chopped
10    thin asparagus spears, chopped in bite-size pieces
5    ounces kalamata olives, pitted and halved
1    4-ounce can chopped green chilies
1    tablespoon Italian seasoning
5    tablespoons olive oil
4    cloves garlic, crushed
3    tablespoons red wine
2    tablespoons sugar
Salt and pepper
2    tablespoons low-fat plain Greek yogurt
1/4   cup grated Parmesan cheese
1    pound fusilli pasta, cooked according to package directions

Place tomatoes, artichoke hearts, asparagus, olives, green chilies, Italian seasoning and 3 tablespoons of olive oil in a large bowl. Toss to combine.
     In a large saucepan over high heat, warm the remaining oil and sauté the garlic until golden. Pour the contents of the bowl into the pan and cook over medium-high heat for 5 minutes, stirring often. Lower heat to medium-low and continue cooking for 8 minutes until the sauce has reduced slightly. Add the wine and sugar, and season to taste with salt and pepper. Stir in the yogurt and Parmesan and simmer for 2 minutes. Add the fusilli to the sauce and mix well. Serve immediately. Serves 4.