Saturday, March 21, 2009

Crumb-Topped Penne

8 ounces penne pasta
1 cup freshly shredded Parmesan cheese
1 1/2 cups soft French breadcrumbs, lightly toasted (homemade)
3 to 4 tablespoons butter or margarine, melted

Cook pasta in salted water according to package directions; drain, reserving 1/3 cup pasta water. Toss cooked pasta with reserved pasta water; cool slightly. Stir in cheese. Spoon pasta mixture into a greased oval gratin dish or other shallow small baking dish.

Combine breadcrumbs and melted butter; toss gently. Sprinkle over pasta. Broil 5 1/2" from heat 1 minute or until lightly browned. Serve hot.

--Adapted from Southern Living magazine

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