Week #7 of 52 weeks of 52 recipes!!

Hello everyone,
I am making all in one 10 minute meals this week again. Those who guessed, great guesses, in fact I am going to try to make all of your suggestions...Thay all sound pretty yummy.But bear in mind, I add carbohydrates, protein and the vegetable in one dish. While breadcrumbs can be considered carbohydrate, for everyone to be able to eat this dish, I would go with something more substantial and mainstream. So, the secret ingredient in this is Pasta!!!
This week's dedication is my other aunt, Lalitha Periamma. I was lucky enough to have been able to taste her food very often when I was growing up. She is surely a legend in the kitchen and I still make her ginger chutney many times. Long back when pasta was barely heard of in Coimbatore, she used to make this Macaroni with eggs that was completely delicious. Hopefully, I will post her Ginger chutney recipe here soon!!!So, here's to you, Lalitha Periamma !!!

The following recipe is quite a bit of an adaptation from one of my fav Italian dishes- the very simple and easy Spaghetti Olio,Oglio,Pepperoncino( translates into Olive oil,Garlic and red pepper flakes). But with my recipe, I decided to add more protein by adding crushed almonds, zuchhini for the vegetable and the herbed breadcrumbs make it so nutty and totally vegan if you dont want to add some parmesan cheese in the end. You can subsititute Bottle gourd for Zucchini or even grated broccoli. Angel hair pasta is the thin spaghetti which cooks in 4-5 minutes.

Angel Hair with Almonds, Zucchini and Breadcrumbs:

Ingredients:
Zucchini- 1 grated
Garlic- 2 cloves- minced
Angel hair pasta- 1 packet
Breadcrumbs- 1/2 cup
Toasted almonds- 1/2 cup
Dried Oregano- 1 tablespoon
Dried parsley- 1 tablespoon
Red pepper flakes- 1 tabelspoon( as needed)
Salt
Olive oil- 2 tablespoons
Parmesan cheese- 2 tabelspoons
Water for boiling pasta.

Method:
Bring water to boil in a large pot, salt it very generously. When it is boiling, break pasta and put it in the pot and stir well. Ina blender, blend the toasted almonds to a powder. Add half oregano and parsley and the breadcrumbs and salt and pepper. Now in a skillet, add 1 tablespoon olive oil. Add minced garlic to it. Then add the grated zucchini. Leave it for a minute and spread the zucchini apart, so they can roast a bit. Add red pepper flakes and the almond-breadcrumbs mixture. toss it around and keep the heat on low. Drain pasta when its Al Dente( just abt done) and rinse in cold water. Add some olive oil to toss and mix in with the zucchini and almonds and breadcrumbs. Add parmesan in the end if needed. This turned out to be quite simple yet flavorful due to the herbs.


Cook this and tell me how it turned out!!!