This meatless Yellow 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.
This recipe happened because I had one yellow summer squash and fresh ricotta cheese that I didn’t want to see go to waste. As simple as this recipe is, it delivered in lemon flavor with a delicious crunchy topping.
Thinly sliced yellow squash and garlic are the first steps.
For the Lemon-Panko topping, cook panko crumbs with olive oil until lightly brown. Add lemon zest, Parmesan and set aside.
Add the sliced yellow squash, garlic, pepper flakes and pepper and cook until just soft.
Cook fettuccine pasta until just al dente, and reserve pasta water. Add the drained pasta and some of the pasta water and stir to combine.
Garnish with torn fresh basil. For the final flourish…
Garnish with fresh ricotta and lemon-panko topping.
TASTING NOTES: We were surprised at how flavorful this recipe is, given that squash isn’t loaded with flavor all by itself. There was just enough garlic and red pepper flakes to give this pasta dish a “pop” of flavor. The lemon-panko topping added a nice crunchy texture. The cool and creamy ricotta cheese added a silky finish to the pasta. In fact, I ended up blending the ricotta into the pasta and loved it that way.
Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs
Ingredients
For the Panko topping:
- 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 zest
For the pasta:
- 1½ pounds summer squash halved lengthwise and sliced thin crosswise
- 6 tablespoons extra-virgin olive oil divided
- 1 teaspoon table salt plus salt for cooking pasta
- 4 garlic cloves minced
- ¾ 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 sprinkling
- 2½ tablespoons lemon juice
For the garnish:
- 8 ounces 1 cup whole-milk ricotta cheese
Instructions
For the panko topping:
- 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.
FOR THE SQUASH:
- 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.
Cook the Pasta:
- 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.
Final Steps:
- 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.
Notes
Leave a Reply