Gemelli with Summer Squash and Herby Breadcrumbs
A fresh summer pasta dish combining al dente gemelli with grated summer squash, topped with crispy herbed breadcrumbs and ricotta salata. This light yet satisfying meal features a delightful contrast of textures between the tender pasta, fresh vegetables, and crunchy breadcrumb topping.
Ingredients
- •¼ cup olive oil, divided, plus more to taste
- •2 cloves garlic cloves, minced
- •⅔ cup coarse breadcrumbs
- •2 tablespoons fresh thyme
- •½ cup chopped fresh parsley
- •¾ teaspoon kosher salt, divided, plus more to taste
- •2 whole summer squash
- •1 pound gemelli
- •¾ cup ricotta salata
Cooking Instructions
- 1.
Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3-5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.
5 min
- 2.
Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.
5 min
- 3.
Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
12 min
- 4.
Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.
3 min
