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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
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Fusilli With Zucchini, Chick Peas And Sun-Dried Tomatoes
From: K.E.S.

Recipe By: Woodbridge Recipes
Serving Size : 6

  • 1/4 cup olive oil
  • 2 cloves garlic -- minced
  • 2 cups peeled and diced tomatoes
  • 1/4 cup sundried tomato julienne
  • 1 teaspoon dried oregano
  • 1 pound zucchini -- diced
  • Salt and pepper
  • 15 1/2 ounces cooked chick peas -- well rinsed
  • 1 pound fusilli
Heat 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.
Toss, then serve. Serves 4-6.