Fusilli with Sun-Dried Tomatoes, Zucchini, and Peas Recipe

Fusilli with Sun-Dried Tomatoes, Zucchini, and Peas Recipe

  • 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
  1. In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
  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.
  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.
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