Recipe - Fusilli With Zucchini Chick Peas And Sun-Dried Tomatoes

One fourth cup Olive oil
2 Cloves garlic; minced
2 cup Peeled and minced tomatoes
One fourth cup Sundried tomato julienne
1 teaspoon Dried oregano
1 pound Zucchini; minced
Salt and pepper
15 One half ounce Cooked chick peas; well
rinsed
1 pound 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 sundried tomatoes and
oregano and simmer 2 minutes. Add zucchini, salt and pepper. Add One fourth 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
One half cup cheese. Toss, then serve. Pass more cheese at the table. Serves
46.

Notes: Excellent with Woodbridge Merlot

Hanneman/Buster/Mcrecipe 1998Apr06

Recipe by: Woodbridge Recipes www.woodbridgewines.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998