2 T butter
3/4 C seasoned breadcrumbs
4 cloves garlic, minced
2 small zucchini, thinly sliced
1 t red pepper flakes
1 1/2 t salt
1/2 t pepper
1/4 C dry vermouth
1/4 C parmesan
Cook pasta and reserve 2 T pasta water.
Drain and transfer pasta to large bowl.
In a medium skillet, toast breadcrumbs with 1 T butter.
Transfer breadcrumbs to a bowl.
Melt remaining butter in skillet.
Stir garlic and zucchini until lightly browned.
Add red pepper, salt, and pepper.
Add vermouth and pasta water.
Boil 1 min and toss with pasta.
Add 2 T parmesan and breadcrumbs.
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