Buttery Garlic Pasta with Pan-Fried Zucchini and Crispy Breadcrumbs
Ingredients
- 1 poundpasta
- 2 mediumzucchini
- 4 tablespoonbutter
- 5 clovesgarlic
- ½ cuppanko breadcrumbs
- ¾ cupparmesan cheese
- 1lemon
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh parsley
Prep
- 01
Slice 2 medium zucchini into 1/4-inch-thick rounds.
- 02
Mince 5 cloves garlic.
- 03
Juice 1 lemon.
- 04
Chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes depending on the shape. Reserve 1 cup pasta water before draining.
- 02
While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the breadcrumbs and toast, stirring often, until golden and fragrant, about 3–4 minutes. Transfer to a small bowl and set aside.
- 03
In the same skillet, heat the remaining 2 tablespoons butter over medium-high heat. Add the zucchini in a single layer and cook undisturbed for 3–4 minutes until the undersides are golden. Stir and cook another 3–4 minutes until tender and caramelized at the edges. Season with salt and pepper, then push to the side of the pan.
- 04
Add the minced garlic to the center of the pan and cook for 30 seconds until fragrant.
- 05
Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss gently over medium heat for 1–2 minutes to meld the flavors, adding more pasta water if needed for a silky sauce. Stir in the lemon juice.
- 06
Divide pasta among bowls. Top each with a generous pinch of toasted breadcrumbs, a handful of parmesan, the red pepper flakes, and a sprinkle of fresh parsley.
Spice Tips
For warmth and smoke, increase the red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika. Fresh basil or mint can substitute for the parsley for a different herbaceous note.
For extra richness, use half the breadcrumbs mixed with the pasta at the end instead of serving it as a topping. The recipe doubles easily.