Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Zucchini, cut in 1/2-inch
-cubes
Salt
3 tb All-purpose flour
Freshly ground pepper
2 sm Cloves garlic, minced
3 tb Minced parsley
4 ts Fresh rosemary, minced
3 tb Olive oil
8 oz Baby-size shell pasta,
-cooked according to
-package, well drained

1. Toss zucchini with about 1/4 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#nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking

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