Fusilli with Rosemary and Zucchini by Mark Satterly

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SERVINGS

4 servings scale / convert

INGREDIENTS

8 oz. fusilli
1/2 cup zucchini, chopped into bite-sized pieces
2 tbsp. rosemary, chopped
3 cloves garlic, minced
1 md. tomato, diced
Salt and pepper, to taste
3 tbsp. olive oil
2 tbsp. red wine vinegar

INSTRUCTIONS

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

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

CHEF COMMENTS

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.

TAGS

main courses, pastas, zucchinifusilli add tags