Name: Pasta Shells with Crisp Zucchini
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, cooked according to package, well drained

CATEGORY	CUISINE	TAG	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, cooked according to package, well drained

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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