Salmon Fusilli With Zucchini & Sun-dried Tomatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.