Artisanal dried pasta made in Rochester NY.
Spinich Garlic Linguine with Zucchini
12 oz package of Spinach Garlic Linguine cooked al dente (about 6-8 minutes)
2 lbs of small, thin zucchini
2 cups of extra virgin olive oil
Salt and freshly ground pepper
4-6 Tbs of unseasoned bread crumbs
Directions: Cut zucchini into 1/4 inch thick slices and cooke in the oil at high heat until golden brown on both sides (about 3 minutes total).
Remove 3/4 cup of the hot oil from the zucchini pan. Pour into a small sauce pan and let it cook for about 2 minutes.
Add the bread crumbs, put the pan over low heat, season with salt and pepper and saute the bread crumbs until golden. Strain the bread crumbs, saving the oil.
In a serving dish pour the reserved hot oil all over the pasta and toss. Place the zucchini over the pasta, sprinkle on the bread crumbs and serve hot.