I've made this once before and, since we bought two zucchini at the grocery store when we needed just one, I thought of making this recipe. I was not disappointed; in fact I think it turned out better than the last time I made it.
First, heat some olive oil on medium low and add a thinly sliced onion; cook until the onion is golden brown. Add two diced garlic cloves, and rosemary and cook until the garlic is fragrant. Add 1 julienned zucchini and cook until crisp-tender; season with salt and pepper to taste. Meanwhile, cook your fusilli according to the package directions, drain, add some additional olive oil, and mix the zucchini mixture into the fusilli. If you feel that it needs Parmesan, feel free to add it.
As soon as Will walked in the house he said it smelled good. In fact, it made him so hungry that he had to go into our cupboard and get a small morsel to tide him over. We both loved it; Will must have gone up for three helpings.
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