Best Fusilli With Sun Dried Tomatoes Zucchini And Peas Recipes

SALMON FUSILLI WITH ZUCCHINI & SUN-DRIED TOMATOES

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.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

CPK BROCCOLI AND SUN-DRIED TOMATO FUSILLI

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.

ONE-POT SUPER EASY FUSILLI

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

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.