Vermouth Pasta

1 lb linguine or spaghetti
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.

Top with remaining parmesan.

katherinemartinelli