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| Fusilli With Zucchini, Chick Peas And Sun-Dried Tomatoes Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 6
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Ingredients
1/4 cup olive oil
2 cloves garlic; minced
2 cup peeled and diced tomatoes
1/4 cup sundried tomato julienne
1 teaspoon dried oregano
1 lb zucchini; diced
1 salt and pepper
15 1/2 oz cooked chick peas; well rinsed
1 lb fusilli
1 cup grated parmesan cheese
Cooking 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
Hanneman/Buster/Mcrecipe 1998-Apr-06
Recipe by: Woodbridge Recipes www.woodbridgewines.com/
pasta
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