Fusilli with rosemary & zucchini
Yield: 4 Servings
Ingredients:
- 8 oz Fusilli
- 1/2 c Zucchini chopped into bite- -- sized pieces
- 2 tb Rosemary chopped
- 3 ea Garlic cloves minced
- 1 md Tomato diced Salt & pepper
- 3 tb Olive oil
- 2 tb Red wine vinegar
Instructions:
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
