0 recipes from contoocook and beyond

BEST MARTHA PASTA WITH ZUCCINII

Perciatelli with Zucchini and Bread Crumbs

Serves 4 to 6

Coarse salt and freshly ground pepper
1 pound perciatelli pasta
2 cups fresh Italian bread cubes
1/3 cup plus 2 tablespoons olive oil
2 garlic cloves, minced
1/2 pound baby zucchini, trimmed and very thinly sliced crosswise
1 tablespoon unsalted butter
1/4 cup flat-leaf parsley leaves, coarsely chopped
1/3 cup freshly grated parmesan cheese

1. Preheat oven to 350°. Bring a large pot of salted water to a boil.Add pasta, and cook according to the package directions.

2. Add bread to a food processor and pulse until coarse crumbs form.Remove, and set aside. In a large heatproof skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 1 minute. Stir in bread crumbs, and season with salt and pepper. Transfer skillet to oven, and bake until golden brown.

3. In another large skillet, heat remaining 1/3 cup oil over medium-high heat. Add zucchini, and butter. Cook until just beginning to turn golden brown.

4. Drain pasta, and transfer to a large shallow bowl. Sprinkle with parsley and cheese; toss to combine. Using a slotted spoon, transfer zucchini to pasta, adding as much of the oil as desired. Top with toasted bread crumbs, and serve immediately.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/best-martha-pasta-with-zuccinii/