Category: Pasta

1/4 cup Olive oil

2 Cloves garlic, minced

2 cup Peeled and diced tomatoes

1/4 cup Sundried tomato julienne

1 tsp Dried oregano

1 lb Zucchini, diced

Salt and pepper

15 1/2 oz Cooked chick peas, well rinsed

1 lb Fusilli

1 cup Grated Parmesan cheese

Heat olive oil in a skillet. Add garlic and saute until fragrant. Add tomatoes, raise heat to moderately high and cook, stirring, until they collapse and form a sauce, about 10 minutes. Add sun-dried tomatoes and oregano and simmer 2 minutes. Add zucchini, salt and pepper. Add 1/4 cup water, cover and simmer gently until zucchini are tender, about 10 minutes. Stir in chick peas.



Boil fusilli until al dente. Drain and transfer to a bowl. Add sauce and 1/2 cup cheese. Toss, then serve. Pass more cheese at the table. Serves 4-6.



Notes: Excellent with Woodbridge Merlot



Hanneman/Buster/Mcrecipe 1998-Apr-06



Recipe by: Woodbridge Recipes www.woodbridgewines.com/



Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 06, 1998