METHOD

1. Pour boiling water over sun-dried tomatoes. Let it soak for 15 minutes.
2. Add  Fusilli to a large pan of boiling water for 7 – 10 minutes (I find 8 minutes works well), or until al dente, stirring occasionally. Drain, rinse with warm or cold water and set aside.
3. Slice zucchini into pieces. Chop sun-dried tomatoes, artichoke hearts, baby carrots, sweet pepper, onion and garlic.
4. Cook garlic with olive oil until golden brown. Add onion, cook until onion is soft. Turn to medium heat, add baby carrots, sweet peppers, artichoke hearts and sun-dried tomatoes. Cook for 1-1/2 minutes. Add zucchinis, cook for additional 1/2 minute. (touch of salts and pepper if desired.)
5. Mix pasta in sauce, stir fry. Dish up.