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
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