Fusilli d’Estate Serves 8

Mix olive oil, lemon juice and garlic at least 1 hr. before needed. Cook pasta in salted water with a little oil added. Drain. From vinaigrette, remove garlic clove and toss vinaigrette w warm pasta. Cool. Add tomatoes, olives, mint, lemon zest, avocados, and toss. Refrigerate. Rinse and dry spinach. Refrigerate in separate bowl. Just before serving, add spinach, salt and pepper to pasta.

Olive Oil 1c
Lemon Juice, Fresh 6T
Garlic 1 clove, peeled
Pasta 1 lb, fusilli
Tomato 2 lb, peeled and chopped
Olives 1c pitted black
Mint 0.5c chopped leaves
Lemon Zest 3 lemons