Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　6 ounces fusilli or other spiral-shaped pasta

　　1 1/2 cups water

　　3/4 cup dried tomatoes (not packed in oil)

　　1/4 cup Kalamata or other brine-cured black olives, pitted and chopped

　　1/2 cup fresh parsley leaves, washed well, spun dry, and chopped

　　1 cup shelled fresh or frozen peas

　　1 medium zucchini (about 6 ounces), cut into 1/2-inch cubes

　　

Step 1

In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.

　　

Step 2

In a small saucepan bring 1 1/2 cups water and tomatoes to a boil. Remove pan from heat and let tomatoes stand until softened, about 15 minutes. Drain tomatoes, reserving 1/2 cup soaking liquid, and chop. In a large bowl stir together tomatoes, reserved soaking liquid, olives, and parsley.

　　

Step 3

Cook pasta in boiling water until al dente, adding peas and zucchini during last minute of cooking. Drain pasta mixture well in a colander and add to tomato mixture with salt and pepper to taste, tossing until most of liquid is absorbed.

　　

Nutrition Per Serving

Each serving about 450 calories and 4 grams fat (8% of calories from fat)

　　#### Nutritional analysis provided by Gourmet