Salmon Fusilli With Zucchini & Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
1 lb zucchini, diced |
1 (28 ounce) can diced tomatoes |
1 spanish onion, diced |
2 garlic cloves, minced |
1/4 cup sun-dried tomato, julienne cut |
1/2 cup red wine |
1/2 cup frozen peas |
1/2 cup grated parmesan cheese |
2 (6 ounce) cans salmon |
12 ounces whole wheat fusilli |
1 teaspoon dried oregano |
salt and pepper, to taste |
extra virgin olive oil, for saute |
Directions:
1. Heat olive oil in skillet and add onions. Sauté until soft, then add garlic and sauté for another minute.
2. 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.
3. Add sun-dried tomatoes and oregano and simmer for 2 minutes.
4. Start cooking the pasta according to the direction on the package.
5. Add zucchini, salt, pepper and wine to the tomato sauce and stir. Cover and simmer gently until zucchini are tender, about 10 minutes.
6. Fold in salmon, parmesan and peas and remove from heat.
7. Add the cooked and drained pasta, toss, then serve.
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