Pasta Shells With Crisp Zucchini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 2 | Zucchini, cut in 1/2-inch | |
| cubes | ||
| Salt | ||
| 3 | T | All-purpose flour |
| Freshly ground pepper | ||
| 2 | Cloves garlic, minced | |
| 3 | T | Minced parsley |
| 4 | t | Fresh rosemary, minced |
| 3 | T | Olive oil |
| 8 | oz | Baby-size shell pasta |
| cooked according to | ||
| package well drained |
INSTRUCTIONS
Toss zucchini with about 1/4 teaspoon salt; drain in a colander 30 minutes. Pat dry with paper towels. 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. 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. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 82.6mg
Potassium: 285.3mg
Carbohydrates: 8g
Fiber: 1.4g
Sugar: 2.5g
Protein: 1.9g