Skip to main content
Epicurious

Gemelli with Summer Squash and Herby Breadcrumbs

3.8

(4)

A plate of gemelli with summer squash.
Photo by Danny Kim, food and prop styling by Ali Nardi

Recipe information

  • 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)

Preparation

  1. Step 1

    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.

    Step 2

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

    Step 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.

    Step 4

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

TagsPastaItalianEuropeanItalian AmericanGarlicRoot VegetableVegetableSquashThymeHerbs & SpicesParsleyRicotta SalataRicottaCheeseDairySideMainStarterLunchDinnerNut FreeVegetarian30 Minutes or LessSimmerSummerEpicurious

See Related Recipes and Cooking Tips

Read More
Extra-Creamy Fettuccine Alfredo
Do you need heavy cream to make fettuccine Alfredo? Debatable. Will it be delicious? Undeniable.
Pasta With Beets, Sausage, and Fried Sage
Golden beets, hot Italian sausage, and sage come together to make a quick and comforting pasta that’s far greater than the sum of its parts.
Creamy Chili Crisp Pasta
Greek yogurt, chili crisp, and spaghetti—that's the ingredient list.
Pasta Primavera
With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.
Zucchini Butter
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
Leeks With Sumac, Parm, and Pine Nuts
This side dish is flavorful enough to also serve as a main course.
Tortellini in Preserved Lemon Brodo
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Vegan Stuffed Shells
“No one complains about it being vegan because they can’t tell the difference.”