Zucchini And Mushroom Pasta With Crispy Garlic

I have seen crispy garlic made on a couple of cooking shows, and have wanted to try my hand at it for a while.  Today, after a successful trip to the produce department of my favorite Asian market (I love that place!), I was trying to think of something to cook that would utilize the mushrooms, zucchini, and garlic that we got there.  This pasta is the result. 

I say this all the time, but this really is super easy to make.  It is also very light, and relatively healthy, considering the use of olive oil, and half-and-half instead of full cream.  I served it with a simple Caesar Salad and it made a great lunch.  One nice thing about making the crispy garlic is that it also seasons the oil to flavor the sauce.  This recipe serves 2 or 3 people, so multiply it as necessary.

Zucchini and Mushroom Pasta With Crispy Garlic
2 small or 1 large clove garlic, sliced very thin
3 Tbsp olive oil
dash each: crushed red pepper, black pepper, and salt
1/2 small zucchini, sliced
4 button mushrooms, sliced
1 tsp flour
1/2 c half-and-half
1 Tbsp grated parmesan cheese
1 1/2 c cooked pasta, just under aldente
fresh basil

In a large pan, heat olive oil over medium heat.  Use a slice of garlic to test: when the garlic just starts to sizzle, add the other slices of garlic one at a time so they don't stick together.  The garlic will burn quickly; begin to remove the garlic almost immediately.  The edges should be golden brown.  Drain on paper towels and set aside. 

To the remaining oil, add the zucchini slices, crushed red pepper,  salt, and black pepper, and cook over medium heat for 2 minutes.  Add the mushroom slices and cook another 2 minutes.  Sprinkle flour into pan, stir, and cook 1 minute.  Stir in half-and-half, parmesan, and pasta.  Let simmer about a minute to thicken.

Add more salt if needed to taste.  Serve, and sprinkle crispy garlic and chopped fresh basil on top.

Happy eating!