• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces Fusilli

  2. cup Zucchini, chopped into bite- sized pieces

  3. 2 tablespoons Rosemary, chopped

  4. 3 eaches Garlic cloves, minced

  5. 1 medium Tomato, diced

  6. Salt & pepper

  7. 3 tablespoons Olive oil

  8. 2 tablespoons Red wine vinegar

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. Recipe by Mark Satterly Submitted By MARK SATTERLY On 11-20-95


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