FUSILLI WITH ROSEMARY & ZUCCHINI

• 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

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