Pasta shells with crisp zucchini

Yield: 4 Servings

Ingredients:

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

Instructions:

-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