| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mondavi, Pasta | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | Cloves garlic; minced | |
| 2 | c | Peeled and diced tomatoes |
| 1/4 | c | Sundried tomato julienne |
| 1 | ts | Dried oregano |
| 1 | lb | Zucchini; diced |
| Salt and pepper | ||
| 15 1/2 | oz | Cooked chick peas; well rinsed |
| 1 | lb | Fusilli |
| 1 | c | Grated Parmesan cheese |
INSTRUCTIONS
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
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