Pasta shells with crisp zucchini

Yield: 4 Servings

Measure Ingredient
2 mediums Zucchini, cut in 1/2-inch cubes
Salt
3 tablespoons All-purpose flour
Freshly ground pepper
2 smalls Cloves garlic, minced
3 tablespoons Minced parsley
4 teaspoons Fresh rosemary, minced
3 tablespoons Olive oil
8 ounces Baby-size shell pasta, cooked according to package, well drained

1. Toss zucchini with about ¼ 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 non-stick 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@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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