Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs
By Amanda LuchtelPublished on June 21, 2021
Time
1 hour
Yield
Serves 4
Ingredients
Bread Crumbs
¼ cup panko bread crumbs 1 tablespoon extra-virgin olive oil ¼ teaspoon table salt 1 ounce Parmesan cheese, grated (½ cup)1 teaspoon grated lemon zestPasta
1½ pounds summer squash, halved lengthwise and sliced thin crosswise6 tablespoons extra-virgin olive oil, divided1 teaspoon table salt, plus salt for cooking pasta4 garlic cloves, minced¾ teaspoon red pepper flakes ½ teaspoon pepper 1 pound fettuccine 1½ ounces Parmesan cheese, grated (¾ cup)½ cup torn fresh basil, plus extra for sprinkling2½ tablespoons lemon juice 8 ounces (1 cup) whole-milk ricotta cheeseBefore You Begin
Choose summer squashes no heavier than 8 ounces each; larger squashes have more seeds and can taste watery. We developed this recipe with BelGioioso Ricotta con Latte Whole Milk Ricotta Cheese. Look for that or another good-quality ricotta without stabilizers, or make your own.
Instructions
- 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.
- 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.
- 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.
- 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.
- Transfer pasta to individual serving bowls. Dollop with ricotta and sprinkle with bread crumbs and extra basil. Serve immediately.
for the bread crumbs
for the pasta
Time
1 hourYield
Serves 4Ingredients
Bread Crumbs
Pasta
Test Kitchen Techniques
Ingredients
Bread Crumbs
Pasta
Test Kitchen Techniques
Ingredients
Bread Crumbs
Pasta
Test Kitchen Techniques
Why This Recipe Works
We wanted a summery pasta dish with squash-forward flavor. We started by cutting summer squashes into thin half-moons and cooked them in plenty of olive oil until they were fully softened and lightly browned. We then stirred minced garlic, red pepper flakes, and black pepper into the softened squash for a spicy kick that played well against the vegetable's sweetness. To cut down on the preparation time, we boiled water and cooked a pound of fettuccine as the squash sizzled. After the flavorful squash mixture was added to the pasta, reserved starchy pasta water and umami-rich Parmesan made it a cohesive dish. Fresh basil added its unmistakable aroma, and lemon juice woke everything up. To take it over the top, we gave each portion a dollop of creamy, dairy-sweet ricotta cheese (still cool from the refrigerator for yet another contrast to the warm pasta). A finishing flourish of toasted panko bread crumbs with lemon zest and Parmesan provided a welcome textural contrast to the soft squash and pasta.
Before You Begin
Choose summer squashes no heavier than 8 ounces each; larger squashes have more seeds and can taste watery. We developed this recipe with BelGioioso Ricotta con Latte Whole Milk Ricotta Cheese. Look for that or another good-quality ricotta without stabilizers, or make your own.
Instructions
- 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.
- 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.
- 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.
- 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.
- Transfer pasta to individual serving bowls. Dollop with ricotta and sprinkle with bread crumbs and extra basil. Serve immediately.
for the bread crumbs
for the pasta
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