Lemon-Garlic Pasta with Charred Zucchini and Crispy Breadcrumbs
Ingredients
- 1 poundpasta
- 3 mediumzucchini
- 4 clovesgarlic
- 2lemon
- ⅓ cupolive oil
- ½ cuppanko breadcrumbs
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ·parmesan cheese
Prep
- 01
Slice 3 medium zucchini lengthwise into quarters, then cut into roughly 2-inch pieces.
- 02
Mince 4 cloves garlic.
- 03
Cut 2 lemons in half, ready for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add breadcrumbs and cook, stirring frequently, for 2–3 minutes until golden and crispy. Season with a pinch of salt and transfer to a plate.
- 03
In the same skillet, add 2 tablespoons olive oil and the zucchini. Don't stir for 2–3 minutes, letting the cut sides get deeply browned and charred. Stir and cook another 2–3 minutes until tender but still slightly firm. Season with salt and pepper, then transfer to a plate.
- 04
Return skillet to medium heat and add remaining 1 tablespoon olive oil and minced garlic. Cook for about 30 seconds until fragrant (don't let it brown).
- 05
Add cooked pasta to the skillet with garlic. Pour in the juice of 1 lemon and 0.5 cup pasta water. Toss for 1–2 minutes, adding more pasta water as needed to create a light sauce that coats the noodles.
- 06
Stir in the charred zucchini. Taste and adjust with more lemon juice, salt, pepper, and red pepper flakes. Divide into bowls and top with crispy breadcrumbs and freshly grated parmesan.
Spice Tips
For a deeper savory note, add 1/2 teaspoon smoked paprika to the breadcrumbs before crisping. If you want more heat, increase the red pepper flakes to 1/2 teaspoon or pinch in some cayenne. A handful of torn fresh basil or mint stirred in at the end brightens the dish further.