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Pasta w/Sun-Dried tomatoes, Zucchini and Peas

Prep time
10 mins
Adapted from Gourmet magazine, May 1996


Quick and easy for any night of the week.


6 ozpasta, spiral shape preferred
3⁄4 csun-dried tomatoes, not oil-packed
  boiling water
1⁄4 ckalamata or other brine-cured black olives, pitted and chopepd
1⁄2 cparlsey, chopped
1 cfresh or frozen peas
1 medium zucchini, cut in 1/2-inch dice
1⁄4 cfreshly grated parmesan cheese


Place tomatoes in a glass bowl; cover with boiling water and let stand about 15 minutes or until softened. Drain well, reserving liquid, and chop coarsely. Set aside. Bring 4-quarts water to a boil, add pasta and cook until al dente, adding peas and zucchini during the last minute of cooking. Meanwhile, in a large bowl, combine the tomatoes, olives, parsley and 1/2-cup of the reserved tomato water. When pasta and vegetables are ready, drain them well and add to tomato mixture, tossing until pasta has absorbed the liquid. Toss again with the cheese. Season to taste with salt and pepper and serve.