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.

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