Fusilli with Rosemary and Zucchini

• 8 oz. fusilli
• 1/2 cup zucchini, chopped into bite-sized pieces
• 2 tbsp. rosemary, chopped
• 3 cloves garlic, minced
• 1 md. tomato, diced
• Salt and pepper, to taste
• 3 tbsp. olive oil
• 2 tbsp. red wine vinegar

1. Cook pasta until al dente*.
2. About 1 minute before it has finished cooking, add the chopped zucchini.
3. Remove from heat and drain.
4. Let cool slightly.
5. While the pasta is cooking, whisk together the oil, wine vinegar, salt, pepper and garlic.
6. Turn into a bowl.
7. Toss in the rosemary and tomato.
8. When the pasta and zucchini have cooked, toss with the marinade.
9. Let cool to room temperature.
10. Lightly chill before serving.

fusilli, zucchini, rosemary, garlic, tomato, salt, olive oil, red wine vinegar

Taken from www.foodgeeks.com/recipes/4591 (may not work)