Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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