Side Pannel
Fusilli with Zucchini, Chick Peas and Sun-Dried Tomatoes
Fusilli with Zucchini, Chick Peas and Sun-Dried Tomatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 1/4 c Olive oil
- 2 Cloves garlic; minced
- 2 c Peeled and diced tomatoes
- 1/4 c Sundried tomato julienne
- 1 ts Dried oregano
- 1 lb Zucchini; diced
- Salt and pepper
- 15 1/2 oz Cooked chick peas; well
- -rinsed
- 1 lb Fusilli
- 1 c Grated Parmesan cheese
Directions
Heat olive oil in a skillet. Add garlic and saute until fragrant. Add
tomatoes, raise heat to moderately high and cook, stirring, until they
collapse and form a sauce, about 10 minutes. Add sun-dried tomatoes and
oregano and simmer 2 minutes. Add zucchini, salt and pepper. Add 1/4 cup
water, cover and simmer gently until zucchini are tender, about 10 minutes.
Stir in chick peas.
Boil fusilli until al dente. Drain and transfer to a bowl. Add sauce and
1/2 cup cheese. Toss, then serve. Pass more cheese at the table. Serves
4-6.
Notes: Excellent with Woodbridge Merlot
tomatoes, raise heat to moderately high and cook, stirring, until they
collapse and form a sauce, about 10 minutes. Add sun-dried tomatoes and
oregano and simmer 2 minutes. Add zucchini, salt and pepper. Add 1/4 cup
water, cover and simmer gently until zucchini are tender, about 10 minutes.
Stir in chick peas.
Boil fusilli until al dente. Drain and transfer to a bowl. Add sauce and
1/2 cup cheese. Toss, then serve. Pass more cheese at the table. Serves
4-6.
Notes: Excellent with Woodbridge Merlot
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