(I added 2 zucchini and a summer squash)
Then saute the shallots with apx. 2 Tbls olive oil, salt and pepper
Then slice up a few pieces of bread, butter it generously, salt and pepper it and add a little garlic powder- and put it in the toaster oven
after cooking the shallots down for about- 10 min. on medium heat add the squash and a little more salt and pepper
the pasta water should be boiling at this point- add some salt and the pasta (I used Trader Joe's whole wheat spaghetti)
When the toast is toasted to a crispy perfection- cut it into chunks and blended it up in the food processor
To make bread crumbs
Here's a great Rachel Ray tip- reserve a cup or so of the pasta water (take it out right before you drain the pasta)- add it to the pot when you toss all of the ingredients together- it helps keep the pasta moist when there's no sauce.