Salmon Fusilli With Zucchini & Sun-Dried Tomatoes

"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."
 
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photo by Whipper photo by Whipper
photo by Whipper
Ready In:
35mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Hello, my name is Richard and I'm addicted to Tim Hortons coffee. I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking. My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!
 
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