Penne with Zucchini and Almonds
serves 4, with leftovers
2 tablespoons plus 1/4 cup olive oil
5 cloves garlic, minced
2 teaspoons red chili flakes, or to taste
1/3 cup slivered almonds, toasted
2 medium-sized zucchini, shredded on a mandolin, or sliced by hand into julienne (matchsticks)
2/3 cup browned breadcrumbs
2/3 cup freshly grated Parmesan
Salt and freshly ground pepper, to taste
1/2 lb cooked whole wheat or regular penne
In a medium sauté pan, heat 2 tablespoons of the olive oil over medium flame. Add the garlic and sauté until just beginning to color. Add the chili flakes, almonds, and the shredded zucchini, stirring to coat with oil. Cook until zucchini begins to color, about 3-5 minutes.
Toss with cooked pasta, breadcrumbs, Parmesan, and remaining 1/4 cup olive oil. Season with salt and pepper.