Instructions:

Yield: 4 servings

8 oz Fusilli
1/2 cup Zucchini, chopped into bite-sized pieces
2 tbsp Rosemary, chopped
3 ea Garlic cloves, minced
1 med Tomato, diced
Salt & pepper
3 tbsp Olive oil
2 tbsp 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.