Best Fusilli With Sun Dried Tomatoes Zucchini And Peas Recipes

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.

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.

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.