Recipe number 47127 is

Pasta Shells With Crisp Zucchini



The ingredients are:
2 medium Zucchini, cut in 1/2-inch cubes Salt 3 tbsp All-purpose flour Freshly ground pepper 2 small Cloves garlic, minced 3 tbsp Minced parsley 4 tsp Fresh rosemary, minced 3 tbsp Olive oil 8 oz Baby-size shell pasta, cooked according to package, well drained

The recipe yield is:
4 Servings

Info:
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

Note:
None



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