Salmon Fusilli With Zucchini & Sun-Dried Tomatoes - cooking recipe

Ingredients

1 lb zucchini, diced
1 (28 ounce) can diced tomatoes
1 Spanish onion, diced
2 garlic cloves, minced
1/4 cup sun-dried tomato, julienne cut
1/2 cup red wine
1/2 cup frozen peas
1/2 cup grated parmesan cheese
2 (6 ounce) cans salmon, bones removed
12 ounces whole wheat fusilli
1 teaspoon dried oregano
salt and pepper, to taste
extra virgin olive oil, for saute

Preparation

Heat olive oil in skillet and add onions. Saute until soft, then add garlic and saute for another minute.
Add 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.
Add sun-dried tomatoes and oregano to the tomato mix and simmer for 2 minutes.
Start cooking the pasta according to the direction on the package.
Add zucchini, peas, salt, pepper and wine to the tomato sauce and stir. Cover and simmer gently until zucchini are tender, about 10 minutes.
Fold in salmon, parmesan and remove from heat.
Add the cooked and drained pasta, toss, then serve.