Yield: 6 servings
Preparation Time: 15 min; Cook Time: 20 min
Prepare Culinary Tours Casarecce Corte Pasta according to package directions.
Meanwhile saute 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 saute 1 minute longer.
Add cooked, drained pasta, Culinary Tours Julienne Cut Sun-Dried Tomatoes, olives, remaining oil, parsley and oregano; toss to coat and heat through.
Season with salt to taste. Serve sprinkled with pine nuts.
Recipe and image used with permission by Culinary Tours (Topco Associates LLC)
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