SALMON FUSILLI WITH ZUCCHINI & SUN-DRIED TOMATOES
Who says healthy can't be delicious! Of course, you can substitute the whole wheat pasta with regular if you prefer, but I find that aside from the health benefits, it actually compliments an earthy flavored dish like this much more.
Provided by Whipper
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in skillet and add onions. Sauté until soft, then add garlic and sauté for another minute.
- Add tomatoes with juice, raise heat to moderately high and cook, stirring every once in awhile, until they collapse and form a sauce, about 10 minutes. In the meantime, bring water for the pasta to a boil.
- Add sun-dried tomatoes and oregano to the tomato mix and simmer for 2 minutes.
- Start cooking the pasta according to the direction on the package.
- Add zucchini, peas, salt, pepper and wine to the tomato sauce and stir. Cover and simmer gently until zucchini are tender, about 10 minutes.
- Fold in salmon, parmesan and remove from heat.
- Add the cooked and drained pasta, toss, then serve.
Nutrition Facts : Calories 573.3, Fat 9.5, SaturatedFat 3.3, Cholesterol 50.1, Sodium 372.1, Carbohydrate 83.7, Fiber 12.3, Sugar 11.7, Protein 39.6
CPK BROCCOLI AND SUN-DRIED TOMATO FUSILLI
Make and share this Cpk Broccoli and Sun-Dried Tomato Fusilli recipe from Food.com.
Provided by Lakerdog2
Categories Vegetable
Time 20m
Yield 1/4-1/4 of recipe, 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Cook pasta until.
- al dente, 8 to 10 minutes.
- Heat olive oil in a large non−stick frying pan over high heat.
- Add salt and garlic; when the garlic just begins to brown, add.
- thyme and sun−dried tomatoes. Toss and add broccoli.
- When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot).
- Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
- Serve in warm bowls with a fresh dusting of parmesan cheese.
Nutrition Facts : Calories 563.7, Fat 25.4, SaturatedFat 6.3, Cholesterol 18.3, Sodium 807.9, Carbohydrate 64.4, Fiber 3.2, Sugar 3.1, Protein 20.3
ONE-POT SUPER EASY FUSILLI
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
- Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.
FUSILLI WITH SUN-DRIED TOMATOES, ZUCCHINI, AND PEAS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- 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 and add to tomato mixture with salt and pepper to taste, tossing until most of liquid is absorbed.
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