Fusilli with sun-dried tomatoes, zucchini and peas
Fusilli with sun-dried tomatoes, zucchini and peas recipe in the zucchini category
Recipe ingredients:
- 6 ounces fusilli or other spiral shaped pasta
- 1 1/2 cups water
- 3/4 cup dried tomatoes, not packed in oil
- 1/4 cup kalamata or other brine cured black olives, pitted and chopped
- 1/2 cup fresh parsley leaves, washed well, spun dry, and chopped
- 1 cup shelled fresh or frozen peas
- 1 medium zucchini, about 6 ounces, cut into 1/2 inch cubes
Recipe method:
- In a 5 quart kettle bring 4 quarts salted water to a boil for pasta.
- In a small saucepan bring 1 1/2 cups water and tomatoes to a boil.
- Remove pan from heat and let tomatoes stand until softened, about 15 minutes.
- Drain tomatoes, reserving 1/2 cup soaking liquid, and chop.
- In a large bowl stir together tomatoes, reserved soaking liquid, olives, and parsley.
- Cook pasta in boiling water until al dente, adding peas and zucchini during last minute of cooking.
- Drain pasta mixture well in a colander.
- Add to tomato mixture with salt and pepper to taste.
- Tossing until most of liquid is absorbed.
Tags: fusilli, sun-dried, tomatoes, peas, recipe, zucchini, recipes, cooking