Mediterranean Campanelle Pasta
Prep: 15 minutes
Cook: 20 minutes • Serves: 6
2 medium zucchini, halved lengthwise and sliced
1/2 cup diced red pepper
1/2 cup diced yellow pepper
1/4 cup Culinary Tours Spanish Extra Virgin Olive Oil, divided
2 cloves garlic, minced
2/3 cup Culinary Tours Julienne Cut Sun-Dried Tomatoes
1/2 cup halved, pitted kalamata olives
1 tablespoon minced fresh parsley
2 teaspoons minced fresh oregano
1/4 cup toasted pine nuts
1.Prepare Culinary Tours Campanelle Pasta according to package directions.
2.Meanwhile sauté zucchini, red pepper and yellow pepper in 2 tablespoons of Culinary Tours Spanish Extra Virgin Olive Oil in large skillet until tender, about 5 to 7 minutes. Add garlic and sauté 1 minute longer.
3.Add cooked, drained pasta, Culinary Tours Julienne Cut Sun-Dried Tomatoes, olives, remaining oil, parsley and oregano; toss to coat and heat through.
4.Season with salt to taste. Serve sprinkled with pine nuts.