Perciatelli with Zucchini and Breadcrumbs

Martha Stewart Living

Makes 4-6 servings

    Salt and pepper                                                
    1 pound perciatelli pasta                                      
    2 cups italian breads cubed                                    
    1/3 cup + 2 tbsp. olive oil                                    
    2 cloves garlic minced                                         
    1/2 pound baby zucchini trim, thin slice crosswise             
    1/4 cup coarse chop flat parsley                               
    1/3 cup grated parmesan cheese                                 

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

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 breadcrumbs, and season with salt and pepper. Transfer skillet to oven, and bake until golden brown.
                                                                                 
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.

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

MY NOTE: You need way more zucchini for a pound of pasta.  I would say 1 1/2 lbs. It was good, but without enough zucchini, a bit dry.

MXF