• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fusilli with Zucchini, Chick Peas and Sun-Dried Tomatoes

  • Recipe Submitted by on

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


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

Notes: Excellent with Woodbridge Merlot

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