Zucchini Pasta w/ Lemony Breadcrumbs 🍋

As I mentioned in the newsletter, this is one of my go-to dishes for hosting because, well—it’s easy and good. It also feels healthy while being comforting? Anyways… for those that like exact ingredients, I did my best to estimate this one, but feel free to go rogue like I do and add a little more of this and a little more of that to your liking!

Ingredients

• 1 lb mezzi paccheri (or short-cut pasta)

• 3 medium zucchini, thinly sliced (plus a few extra rounds for frying, optional)

• 4 garlic cloves, grated

• 1/3 cup olive oil (plus more for breadcrumbs & frying)

• 1/2–3/4 cup grated parmesan, plus more for topping

• 1/3 cup pesto of choice

• Juice of 1 lemon

• Salt (for pasta water + seasoning)

Lemony Breadcrumbs:

• 1 cup fresh bread crumbs (blended from your bread of choice)

• 1 tbsp butter

• 1 tbsp olive oil

• 1 garlic clove, grated

• Zest of 1 lemon

• Pinch of salt

Here’s What You Do

1. Sauté zucchini and grated garlic in olive oil over medium heat until soft and jammy. Season with salt.

2. In a large pot, boil pasta in heavily salted water until al dente.

3. Add cooked pasta to the zucchini pan with a splash of pasta water, parmesan, and pesto. Toss until glossy and creamy.

4. Finish with a big squeeze of lemon juice.

5. Optional: Pan-fry a few zucchini slices in olive oil until golden and set aside for topping.

6. For the breadcrumbs: Toast the bread crumbs in olive oil + butter with salt until golden. Stir in garlic and lemon zest, cook for 1 more minute, then remove from heat.

7. Serve pasta topped with more parm, fried zucchini slices (for vibes), and a generous sprinkle of lemony breadcrumbs.