@delallofoods
POSTED

Zucchini Parmesan Pasta

gallery-preloader
Zucchini Parmesan Pasta image
gallery thumb gallery thumb

Zucchini Parmesan Pasta with basil and brown butter breadcrumbs is the perfect end of summer and get ready for back to school pasta dish! Great for an easy weeknight dinner!

View the full recipe here!

  • SERVES: 8
  • LEVEL: Super Simple
INGREDIENTS

FOR THE BROWN BUTTER BREADCRUMBS:

  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon finely chopped basil
  • 1 teaspoon lemon zest
  • Kosher salt, to taste

FOR THE PASTA:

  • 1 lb. DeLallo Organic Whole Wheat Penne Pasta
  • 2 tablespoons DeLallo Olive Oil
  • 2 medium zucchini, chopped
  • 2 yellow squash, chopped
  • 1 shallot, chopped
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons butter
  • 1 cup shredded Parmesan cheese
  • 3/4 cup packed basil leaves
  • 1 tablespoon lemon juice
  • Kosher salt, to taste
  • Extra shredded Parmesan cheese, for serving, optional
print image
DIRECTIONS
  1. For the Brown Butter Breadcrumbs: Melt the butter in a medium skillet over medium heat and continue to cook, until the butter turns light brown in color. You will want to stir the butter occasionally as it is browning. As soon as it starts to smell nutty and is light golden brown, add in the breadcrumbs and garlic. Don’t let it get too brown or it will burn. The butter will keep cooking as you toast the breadcrumbs. Stir until the breadcrumbs are moist with the butter. Add in the basil, lemon zest, and salt. Keep stirring and cooking until the breadcrumbs are toasted and golden brown in color. Set aside.
  2. For the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Make sure you reserve a 1/2 cup of the pasta water before draining.
  3. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the zucchini and yellow squash and cook for 5 minutes, stirring occasionally. Add in the shallot, garlic, and crushed red pepper flakes. Cook until the vegetables are tender, but not mushy, about 3 more minutes.
  4. Stir in the cooked pasta. Add in about 1/4 cup of the reserved pasta water and let simmer for 1 minute. Add in the butter and Parmesan cheese and stir until melted. Add the fresh basil, lemon juice, and season with salt, to taste. If the pasta seems dry, you can add in a little more pasta water and stir.
  5. Place the Zucchini Parmesan Pasta in a large serving bowl or individual bowls. Top with the brown butter breadcrumbs and additional Parmesan cheese, if desired and serve immediately.