Spaghetti With Chile Zucchini Crumbs |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This just sounds downright awesome! Haven't tried it yet but will very soon. From Kitchen Seasons by Ross Dobson. Ingredients:
14 ounces spaghetti |
6 tablespoons light olive oil |
3/4 cup fresh breadcrumb |
8 small zucchini, cut into julienned strips |
2 garlic cloves, grated |
2 small red chilies, deseeded and chopped |
grated parmesan cheese, to serve |
Directions:
1. Cook the spaghetti according to package directions. Drain well and return to the pan to keep warm.
2. Heat a large frying pan over medium heat. When it is hot, add half of the oil, swirling around to coat the pan, then add the breadcrumbs. Cook the crumbs for 3-4 minutes, stirring constantly until evenly browned with a nutty aroma. Remove from the pan and wipe the pan clean.
3. Add the remaining oil to the pan and cook the zucchini for 5 minutes over high heat, turning often, until golden and starting to look crispy. Add the garlic and chiles and cook for 4-5 minutes, stirring often.
4. Add the cooked pasta and breadcrumbs to the pan, tossing around to combine and serve immediately with grated parmesan sprinkled over the top.
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