Salmon Fusilli With Zucchini & Sun-Dried Tomatoes Recipe

Name: Salmon Fusilli With Zucchini & Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb zucchini, diced; 1 (28 ounce) can diced tomatoes; 1 Spanish onion, diced; 2 garlic cloves, minced; 1/4 cup sun-dried tomato, julienne cut; 1/2 cup red wine; 1/2 cup frozen peas; 1/2 cup grated parmesan cheese; 2 (6 ounce) cans salmon, bones removed; 12 ounces whole wheat fusilli; 1 teaspoon dried oregano; salt and pepper, to taste; extra virgin olive oil, for saute

Servings: persons

1 lb zucchini, diced
1 (28 ounce) can diced tomatoes
1 Spanish onion, diced
2 garlic cloves, minced
1/4 cup sun-dried tomato, julienne cut
1/2 cup red wine
1/2 cup frozen peas
1/2 cup grated parmesan cheese
2 (6 ounce) cans salmon, bones removed
12 ounces whole wheat fusilli
1 teaspoon dried oregano
salt and pepper, to taste
extra virgin olive oil, for saute

1
Heat olive oil in skillet and add onions. Saute until soft, then add garlic and saute for another minute.
2
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.
3
Add sun-dried tomatoes and oregano to the tomato mix and simmer for 2 minutes.
4
Start cooking the pasta according to the direction on the package.
5
Add zucchini, peas, salt, pepper and wine to the tomato sauce and stir. Cover and simmer gently until zucchini are tender, about 10 minutes.
6
Fold in salmon, parmesan and remove from heat.
7
Add the cooked and drained pasta, toss, then serve.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb zucchini, diced, 1 (28 ounce) can diced tomatoes, 1 Spanish onion, diced, 2 garlic cloves, minced, and more.

Yes, Salmon Fusilli With Zucchini & Sun-Dried Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Fusilli With Zucchini & Sun-Dried Tomatoes

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