Fusilli With Rosemary & Zucchini Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp