Fusilli with Rosemary and Zucchini

1. 1

   Cook pasta until al dente*.

2. 2

   About 1 minute before it has finished cooking, add the chopped zucchini.

3. 3

   Remove from heat and drain.

4. 4

   Let cool slightly.

5. 5

   While the pasta is cooking, whisk together the oil, wine vinegar, salt, pepper and garlic.

6. 6

   Turn into a bowl.

7. 7

   Toss in the rosemary and tomato.

8. 8

   When the pasta and zucchini have cooked, toss with the marinade.

9. 9

   Let cool to room temperature.

10. 10

    Lightly chill before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.