Gemelli With Summer Squash And Herby Breadcrumbs

1. 1

   Heat 2 Tbsp. oil over medium in a large saute 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.

2. 2

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

3. 3

   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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.