1/1 Photo of Salmon Fusilli With Zucchini & Sun-Dried Tomatoes
Who says healthy can't be delicious! Of course, you can substitute the whole wheat pasta with regular if you prefer, but I find that aside from the health benefits, it actually compliments an earthy flavored dish like this much more.
My Private Note
Units: US | Metric
- 453.59 g zucchini, diced
- 793.78 g can diced tomatoes
- 1 Spanish onion, diced
- 2 garlic cloves, minced
- 59.14 ml sun-dried tomato, julienne cut
- 118.29 ml red wine
- 118.29 ml frozen peas
- 118.29 ml grated parmesan cheese
- 2 (340.19 g) can salmon
- 340.19 g whole wheat fusilli
- 4.92 ml dried oregano
- salt and pepper, to taste
- extra virgin olive oil, for saute
- 1Heat olive oil in skillet and add onions. Sauté until soft, then add garlic and sauté for another minute.
- 2Add 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.
- 3Add sun-dried tomatoes and oregano and simmer for 2 minutes.
- 4Start cooking the pasta according to the direction on the package.
- 5Add zucchini, salt, pepper and wine to the tomato sauce and stir. Cover and simmer gently until zucchini are tender, about 10 minutes.
- 6Fold in salmon, parmesan and peas and remove from heat.
- 7Add the cooked and drained pasta, toss, then serve.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Salmon Fusilli With Zucchini & Sun-Dried Tomatoes
Serving Size: 1 (382 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 580.3
- Calories from Fat 75
- Total Fat 8.4 g
- Saturated Fat 2.9 g
- Cholesterol 55.2 mg
- Sodium 790.0 mg
- Total Carbohydrate 89.2 g
- Dietary Fiber 12.7 g
- Sugars 13.0 g
- Protein 38.9 g