Garlic-Butter Pasta with Charred Zucchini and Crispy Breadcrumbs
Ingredients
- 1 poundpasta
- 1½ poundzucchini
- 4 tablespoonbutter
- 6 clovesgarlic
- ¼ teaspoonred pepper flakes
- ¾ cuppanko breadcrumbs
- ¾ cupparmesan cheese
- 1 wholelemon
- ·salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Trim zucchini and cut into half-moons about ¼ inch thick.
- 02
Mince 6 cloves garlic.
- 03
Chop a small handful of fresh parsley.
- 04
Zest the lemon and cut it into thin slices or wedges.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute shy of al dente (reserve 1 cup pasta water before draining).
- 02
While pasta cooks, heat 2 tablespoons butter in a large skillet over medium-high heat. Add panko breadcrumbs and toast, stirring occasionally, for 3–4 minutes until golden and fragrant. Transfer to a small bowl and wipe the skillet clean.
- 03
Return the skillet to medium-high heat with the remaining 2 tablespoons butter. Working in batches if needed, add zucchini in a single layer and let it sit undisturbed for 3–4 minutes until deeply browned on one side. Toss, season with salt and pepper, and cook another 2–3 minutes until tender with charred edges. Transfer to a plate.
- 04
Reduce heat to medium. Add minced garlic and red pepper flakes to the skillet and cook for 30 seconds until fragrant.
- 05
Add the drained pasta and charred zucchini back to the skillet. Toss gently, adding pasta water ¼ cup at a time until the mixture is loose and glossy (you may not need it all).
- 06
Remove from heat. Squeeze in juice from half the lemon, taste, and adjust seasoning with salt and pepper. Divide among bowls and top with crispy breadcrumbs, a handful of parmesan, a thin slice or zest of fresh lemon, and torn parsley.
Spice Tips
For warmth, add an extra pinch of red pepper flakes or a whisper of cayenne to the garlic. A small anchovy fillet dissolved into the butter adds savory depth without fishiness.
This recipe leans on high heat to coax real caramelization from the zucchini—don't crowd the pan. If zucchini releases too much water, drain it before returning to the skillet. The pasta water is your sauce here, so save it generously.