Pasta Shells with Crisp Zucchini
rec.food.recipes/Rebecca Radnor (1994)
Yield: 4 servings

2 medium zucchini, cut in 1/2-inch cubes
Salt
3 tablespoons all-purpose flour
Freshly ground pepper
2 small cloves garlic, minced
3 tablespoons minced parsley
4 teaspoons fresh rosemary, minced
3 tablespoons olive oil
8 ounces baby-size shell pasta, cooked according to package, well drained

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.