Spaghetti and Zucchini with crispy breadcrumbs

Source: Mindfood Magazine
Serves: 4

500g dried spaghetti
2 tbsp olive oil
3 cloves garlic, finely sliced
1 cup fresh sourdough breadcrumbs (we used Italian ciabatta bread)
40g butter
1 tbsp olive oil, extra
4 zucchini, trimmed, grated
1 cup parmesan cheese, finely grated

1. Cook spaghetti in a large saucepan of salted boiling water until just tender as per packet instructions. Drain and return to saucepan.
2. Heat a non-stick frying pan over a medium heat. Add oil and garlic. Cook for 1 minute. Add breadcrumbs and cook, stirring often for 5-8 minutes, until golden and crisp. Transfer to a plate and spread to cool.
3. Heat butter and extra oil in frying pan over a medium heat. When butter has melted add zucchini and cook, stirring often, for 5 minutes or until just tender and bright green. Add to pasta with parmesan.

4. Season with salt and pepper and serve with grated parmesan.

Vic Lic

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