Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
6 ounces fusilli or other spiral-shaped pasta
1 1/2 cups water
3/4 cup dried tomatoes (not packed in oil)
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
1/2 cup fresh parsley leaves, washed well, spun dry, and chopped
1 cup shelled fresh or frozen peas
1 medium zucchini (about 6 ounces), cut into 1/2-inch cubes
Preparation
Step 1
In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
Step 2
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.
Step 3
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.
Nutrition Per Serving
Each serving about 450 calories and 4 grams fat (8% of calories from fat)
#### Nutritional analysis provided by Gourmet
