Shells with Artichoke Sauce

2-1/2 cups small pasta shells (10 ounces)
2 teaspoons olive oil
6 scallions, chopped
2 carrots, finely chopped
2 packages (9 ounces each) frozen artichoke hearts, thawed and coarsely chopped
3/4 cup dry white wine
2 tablespoons capers, rinsed and drained
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch blended with 1 tablespoon water
1/2 cup chopped parsley
1/2 cup grated Parmesan cheese

1 In a large pot of boiling water, cook the pasta shells according to package directions. Drain, reserving 1/2 cup of the pasta cooking water.
2 Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the scallions and carrots, and cook, stirring frequently, until the carrots are softened, about 6 minutes.
3 Add the artichokes, wine, capers, salt, black pepper, and pepper flakes, and bring to a simmer. Cover and cook until the artichokes are tender, about 6 minutes.
4 Stir in the cornstarch mixture and cook, stirring, for 1 minute.
5 In a large serving bowl, toss the hot pasta with the artichoke sauce and reserved pasta cooking water. Sprinkle on the Parmesan and toss again.

Makes 4 servings.
Per serving: 437 calories, 8.2g total fat (3.6g saturated), 14mg cholesterol, 9g dietary fiber, 71g carbohydrate, 18g protein, 435mg sodium.