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  Recipe Home » Salads » Fusilli With Rosemary & Zucchini
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  Fusilli With Rosemary & Zucchini
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 191
Ingredients:
8 oz Fusilli
1/2 cup Zucchini, chopped into bite- - sized pieces
2 tbsp Rosemary, chopped
3 each Garlic cloves, minced
1 medium Tomato, diced
Salt & pepper
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 & 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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