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Fusilli With Rosemary & Zucchini

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      Title: FUSILLI WITH ROSEMARY & ZUCCHINI
 Categories: Salads, Pasta, Side dish, Mark's
      Yield: 4 Servings
 
      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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