Try this Fusilli with Zucchini, Chick Peas and Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 279 | ||
Calories from Fat: 58 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 61.8mg | 19 % | |
Sodium 220.1mg | 8 % | |
Potassium 229.1mg | 6 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 42.6g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 279
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