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Fusilli With Sun-Dried Tomatoes, Zucchini, And Peas

Nutrition per serving    (USDA % daily values)
CAL
360
FAT
15%
CHOL
31%
SOD
20%

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Ingredients for 2 servings

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

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