Fusilli with rosemary & zucchini

4 servings

Ingredients

Quantity Ingredient
8 ounces Fusilli
½ cup Zucchini, chopped into bite- sized pieces
2 tablespoons Rosemary, chopped
3 eaches Garlic cloves, minced
1 medium Tomato, diced
Salt & pepper
3 tablespoons Olive oil
2 tablespoons Red wine vinegar

Directions

Cook pasta until *al dente*. About 1 minute before it has finished cooking, add the chopped zucchini. Remove from heat & drain. Let cool slightly.

While the pasta is cooking. Whisk together the oil, wine vinegar, salt, pepper & garlic. Turn into a bowl & toss in the rosemary & tomato. When the pasta & zucchini have cooked, toss with the marinade. Let cool to room temperature & then lightly chill before serving.

NOTE: Obviously, fresh rosemary is best for this dish, but it can be made with dried. I roughly crush the dried rosemary in a mortar & pestle before using it.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 11-20-95

Related recipes