Gemelli with Summer Squash and Herby Breadcrumbs

Name: Gemelli with Summer Squash and Herby Breadcrumbs
Yield: Serves 6
Ingredients: 1/4 cup olive oil, divided, plus more to taste; 2 garlic cloves, minced; 2/3 cup coarse breadcrumbs; 2 tablespoons fresh thyme; 1/2 cup chopped fresh parsley; 3/4 teaspoon kosher salt, divided, plus more to taste; 2 summer squash (about 1 pound); 1 pound gemelli; 3/4 cup coarsely grated ricotta salata (about 3 ounces)

Julia TurshenServes 6Source

pasta italian italian american garlic squash thyme parsley ricotta salata side main starter lunch dinner nut free vegetarian 30 minutes or less simmer summer epicurious

Gemelli with Summer Squash and Herby Breadcrumbs

Ingredients

1/4 cup olive oil, divided, plus more to taste

2 garlic cloves, minced

2/3 cup coarse breadcrumbs

2 tablespoons fresh thyme

1/2 cup chopped fresh parsley

3/4 teaspoon kosher salt, divided, plus more to taste

2 summer squash (about 1 pound)

1 pound gemelli

3/4 cup coarsely grated ricotta salata (about 3 ounces)

Method

Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.

Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.

Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.

Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.