Recipe - Pasta Shells With Crisp Zucchini

2 md Zucchini, cut in 1/2inch
cubes
Salt
3 tablespoon Allpurpose flour
Freshly ground pepper
2 small Cloves garlic, minced
3 tablespoon Minced parsley
4 teaspoon Fresh rosemary, minced
3 tablespoon Olive oil
8 ounce Babysize shell pasta,
cooked according to
package, well drained

1. Toss zucchini with about One fourth teaspoon salt; drain in a colander 30
minutes. Pat dry with paper towels.

2. Combine flour and a generous amount of salt and pepper in a plastic food
bag. Add zucchini and toss to coat; shake off excess flour. Combine garlic,
parsley and rosemary in a small dish; set aside.

3. Heat 2 tablespoons oil in a medium nonstick skillet over high heat.
When it is very hot, add zucchini. Cook, stirring often, until zucchini is
crisp and brown, 8 to 10 minutes. Add half of garlic mixture and remove
from heat. Using a slotted spoon, transfer zucchini to a bowl.

4. Add pasta to hot skillet. Toss with remaining oil and remaining garlic
mixture. Top pasta with zucchini; serve hot or at room temperature.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini