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Recipe by: loice
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See below ingredients and instructions of the recipe
8 oz Fusilli 1 md Tomato, diced
1/2 c Zucchini, chopped into bite- Salt pepper
-- sized pieces 3 tb Olive oil
2 tb Rosemary, chopped 2 tb Red wine vinegar
3 ea Garlic cloves, minced
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
Submitted By MARK SATTERLY On 11-20-95
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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