Fusilli with rosemary & zucchini
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Fusilli with rosemary & zucchini
  Rosemary    Zucchini    Pasta    Side dish  
Last updated 6/12/2012 1:02:48 AM. Recipe ID 26453. Report a problem with this recipe.
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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.
  
  




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Recipe ID 26453 (Apr 03, 2005)

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