Fusilli With Rosemary & Zucchini
pasta, salads
8 oz fusilli
1/2 cup zucchini, chopped into bite- - size; d pieces
2 tablespoon rosemary, chopped
3 each garlic cloves, minced
1 medium tomato, diced
1 salt & pepper
3 tablespoon olive oil
2 tablespoon red wine vinegar
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
Yield: 4 servings
