Drunken Pasta with Vermouth, Breadcrumbs, and Zucchini
Adapted from Food.com
Yield: 4 servings
  • 1 pound linguine or spaghetti
  • 2 tablespoons butter
  • ¾ cup fresh breadcrumbs
  • 4 cloves garlic, minced
  • 2 small-medium zucchini, thinly sliced into coins
  • ½-1 teaspoon red pepper flakes (optional)
  • Salt and pepper
  • ¼ cup dry vermouth
  • 2 tablespoons grated Parmesan cheese
  1. Cook the pasta in a large pot of boiling, salted water until al dente. Drain, reserving 1 cup of pasta water, and set aside. Melt 1 tablespoon of the butter in a large sauté pan until lightly bubbling. Add the breadcrumbs and toast, stirring occasionally, until nice and crispy. Transfer to a bowl and set aside.
  2. Wipe the sauté pan clean with a paper towel. Melt the remaining 1 tablespoon butter and add the garlic and zucchini. Cook, stirring often, until the zucchini is soft and ever so lightly browned. Add the red pepper flakes, if using, and season with salt and pepper. Add the vermouth and a splash of the reserved pasta water and allow to come to a boil. Cook 1 minute. Remove from the heat. Add the pasta and toss to combine. Add the cheese and breadcrumbs and toss. Taste and season with salt and pepper, red pepper flakes, or additional parmesan as needed. Serve immediately.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/drunken-pasta-with-vermouth-breadcrumbs-and-zucchini/