[FONT=Trebuchet MS, sans-serif]PASTA SHELLS WITH ZUCCHINI [/FONT]
(CONCHIGLIE pasta con le zucchine)
[FONT=Trebuchet MS, sans-serif](serves 4)[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup butter[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cloves garlic, minced[/FONT]
[FONT=Trebuchet MS, sans-serif]3 or 4 zucchini, thinly sliced[/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp fresh chopped rosemary leaves[/FONT]
[FONT=Trebuchet MS, sans-serif]1 lb pasta shells[/FONT]
[FONT=Trebuchet MS, sans-serif]2 T fresh parsley[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup freshly grated Parmesan cheese[/FONT]
[FONT=Trebuchet MS, sans-serif]Melt butter in a large skillet. Add garlic and zucchini and cook until crisp tender. Add rosemary and salt and pepper to taste. Turn up heat and let cook a few minutes to blend flavors. Remove from heat.[/FONT]
[FONT=Trebuchet MS, sans-serif]Meanwhile, cook pasta in boiling salted water until tender but still firm to the bite. Drain thoroughly and turn into skillet over zucchini mixture. Heat and toss until shells are well-coated with the sauce. If dry, add a bit of chicken broth. Add parsley and cheese and toss, reserving a bit of cheese for final garnish. [/FONT]
(CONCHIGLIE pasta con le zucchine)
[FONT=Trebuchet MS, sans-serif](serves 4)[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup butter[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cloves garlic, minced[/FONT]
[FONT=Trebuchet MS, sans-serif]3 or 4 zucchini, thinly sliced[/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp fresh chopped rosemary leaves[/FONT]
[FONT=Trebuchet MS, sans-serif]1 lb pasta shells[/FONT]
[FONT=Trebuchet MS, sans-serif]2 T fresh parsley[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup freshly grated Parmesan cheese[/FONT]
[FONT=Trebuchet MS, sans-serif]Melt butter in a large skillet. Add garlic and zucchini and cook until crisp tender. Add rosemary and salt and pepper to taste. Turn up heat and let cook a few minutes to blend flavors. Remove from heat.[/FONT]
[FONT=Trebuchet MS, sans-serif]Meanwhile, cook pasta in boiling salted water until tender but still firm to the bite. Drain thoroughly and turn into skillet over zucchini mixture. Heat and toss until shells are well-coated with the sauce. If dry, add a bit of chicken broth. Add parsley and cheese and toss, reserving a bit of cheese for final garnish. [/FONT]