Yield: 4 Servings
|2 mediums||Zucchini, cut in 1/2-inch cubes|
|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