Salmon Fusilli With Zucchini Sun Dried Tomatoes Recipes

SALMON QUESADILLAS WITH SUN-DRIED TOMATOES

Salmon Quesadillas with Sun-Dried Tomatoes image

Provided by Robin Miller : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Cooking spray
8 flour or whole-wheat tortillas
2 cups shredded Mexican cheese blend or shredded Monterey Jack
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
1 teaspoon chili powder
1/2 cup sliced pickled jalapeno peppers
2 Hass avocados, pitted and flesh removed from skin
1/2 cup drained oil-packed sun-dried tomatoes
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

Steps:

Coat a large griddle with cooking spray and preheat to medium-high.
Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE

Fusilli with Sun-Dried Tomato Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup sun-dried tomatoes
1/4 cup fresh-squeezed orange juice (about 1 medium orange)
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt
One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
3 cups chopped baby arugula
3/4 cup pitted Kalamata olives, chopped
1/2 cup packed fresh basil leaves, chopped
7 ounces fresh mozzarella, cut into 1/3-inch dice

Steps:

For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

SALMON FUSILLI WITH ZUCCHINI & SUN-DRIED TOMATOES

Salmon Fusilli With Zucchini & Sun-Dried Tomatoes image

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.

Provided by Whipper

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

Heat olive oil in skillet and add onions. Sauté until soft, then add garlic and sauté 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.

Nutrition Facts : Calories 573.3, Fat 9.5, SaturatedFat 3.3, Cholesterol 50.1, Sodium 372.1, Carbohydrate 83.7, Fiber 12.3, Sugar 11.7, Protein 39.6

FUSILLI WITH SUN-DRIED TOMATOES, ZUCCHINI, AND PEAS

Fusilli with Sun-Dried Tomatoes, Zucchini, and Peas image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 7

Ingredients

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

Steps:

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

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