Fusilli with Sun-Dried Tomatoes, Zucchini, and Peas

1. 1

   In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.

2. 2

   In a small saucepan bring 1 1/2 cups water and tomatoes to a boil.

3. 3

   Remove pan from heat and let tomatoes stand until softened, about 15 minutes.

4. 4

   Drain tomatoes, reserving 1/2 cup soaking liquid, and chop.

5. 5

   In a large bowl stir together tomatoes, reserved soaking liquid, olives, and parsley.

6. 6

   Cook pasta in boiling water until al dente, adding peas and zucchini during last minute of cooking.

7. 7

   Drain pasta mixture well in a colander and add to tomato mixture with salt and pepper to taste, tossing until most of liquid is absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.