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
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
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.
Recipe source: Cook's Country August/September 2021