Fusilli with zucchini, chick peas and sun-dried tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | Cloves garlic; minced | |
| 2 | cups | Peeled and diced tomatoes |
| ¼ | cup | Sundried tomato julienne |
| 1 | teaspoon | Dried oregano |
| 1 | pounds | Zucchini; diced |
| Salt and pepper | ||
| 15½ | ounce | Cooked chick peas; well rinsed |
| 1 | pounds | Fusilli |
| 1 | cup | 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 ¼ 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 ½ 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/ Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998
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