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.
