Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs

This meatless Summer Squash Pasta is a simple yet flavorful recipe. Even if you
don't like squash, this pasta recipe could change your mind. The pasta is topped
with cool ricotta and garnished with a crunchy lemon-panko topping.

Servings: 4 servings

Author: Debby – www.AFeastfortheEyes.net

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Course:

Main Course

Cuisine:

American

Keywords:

Pasta Summer Squash

Instructions

1 Combine panko, oil, and salt in 12-inch nonstick skillet and cook over medium
heat, stirring frequently, until golden brown, 3 to 6 minutes. Transfer to bowl
and stir in Parmesan and lemon zest; set aside.
2 Combine squash, 3 tablespoons oil, and salt in now-empty skillet.

Cook over medium-high heat, stirring occasionally, until squash is fully
softened and spotty brown, 15 to 20 minutes.

Add garlic, pepper flakes, and pepper and cook until fragrant, about 1 minute.
Remove from heat and cover to keep warm.
3 Meanwhile, bring 4 quarts water to boil in large pot.

Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.

Reserve 2 cups cooking water, then drain pasta and return it to pot.
4 Add squash mixture, 1¼ cups reserved cooking water, Parmesan, basil, lemon
juice, and remaining 3 tablespoons oil to pasta and toss to combine.

Adjust consistency with remaining reserved cooking water as needed.

Season with salt and pepper to taste.
5 Transfer pasta to individual serving bowls. Dollop with ricotta and sprinkle
with bread crumbs and extra basil. Serve immediately.

Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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