Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs

Name: Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs
Yield: Serves 4
Ingredients: 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; 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; 8 ounces (1 cup), whole-milk ricotta cheese

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Appears in Cook's Country August/September 2021

Main Courses

Vegetables

Pasta

Think you don't like summer squash? This recipe—a delicious study in contrasts—will likely change your mind.

SERVES4

TIME1 hour

Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs

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, ...

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