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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)
----------------------------------------------
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


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