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