Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs

Name: Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs
Yield: Serves 4
Ingredients: ¼ cup, panko bread crumbs; 1 tablespoon, extra-virgin olive oil; ¼ teaspoon, table salt; 1 ounce, Parmesan cheese, grated (½ cup); 1 teaspoon, grated lemon zest; 1½ pounds, summer squash, halved lengthwise and sliced thin crosswise; 6 tablespoons, extra-virgin olive oil, divided; 1 teaspoon, table salt, plus salt for cooking pasta; 4 , garlic cloves, minced; ¾ teaspoon, red pepper flakes; ½ teaspoon, pepper; 1 pound, fettuccine; 1½ ounces, Parmesan cheese, grated (¾ cup); ½ cup torn fresh, basil, plus extra for sprinkling; 2½ tablespoons, lemon juice; 8 ounces (1 cup), whole-milk ricotta cheese

Main Courses
Vegetables
Pasta

By Amanda Luchtel ･ Appears in Cook's Country August/September 2021

Think you don't like summer squash? This recipe—a delicious study in contrasts—will likely change your mind.

SERVES 4

TIME 1 hour

Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs

Why This Recipe Works

This is a members' feature.