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Pasta Shells with Crisp Zucchini

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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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