Gemelli With Summer Squash And Herby Breadcrumbs
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
53
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Heat 2 Tbsp
2
Heat 2 Tbsp
3
Oil over medium in a large sauté pan
4
Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes
5
Transfer to a medium bowl and stir in parsley and 1/4 tsp
6
Salt
7
Coarsely grate squash into a large bowl
8
Toss with 2 Tbsp
9
Oil and 1/2 tsp
10
Salt
11
Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente
12
Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash
13
Stir vigorously and add pasta cooking liquid and oil as needed to fully coat
14
Season with salt
15
Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs
16
Serve immediately
17
Oil over medium in a large sauté pan
18
Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes
19
Transfer to a medium bowl and stir in parsley and 1/4 tsp
20
Salt
21
Coarsely grate squash into a large bowl
22
Toss with 2 Tbsp
23
Oil and 1/2 tsp
24
Salt
25
Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente
26
Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash
27
Stir vigorously and add pasta cooking liquid and oil as needed to fully coat
28
Season with salt
29
Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs
30
Serve immediately