By Marylou W. Wilhoit

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Food Guide – Zucchini Parmesan Pasta

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Categories : Food

Pasta With Parmesan Zucchini-Fresh basil And breadcrumbs Brown bread In butter Are A great recipe of pasta Use the zucchini from the garden. Everyone loves this simple pasta On weekdays!

Simple pasta dinner

Noodle nights are always happy nights with us. Our whole family loves a good pasta dinner and we love this Parmesan pasta with zucchini. I repeated it, because our garden now produces huge amounts of zucchini and yellow pumpkin. I love making zucchini bread and zucchini cakes, but I also like to go out on the salty road with pasta! You can not beat a large bowl of pasta for dinner, especially if these zucchini Parmesan pasta are on the menu. You will love this one. It’s the perfect noodle recipe to use your whole garden pumpkin, and the brown butter crumb filling will delight you!! It’s a game changer.

Zucchini to save dinner

At the end of summer we always have a lot of yellow zucchini and pumpkin from our garden. I’m always looking for new ways to use it and pasta is always a good idea. We still keep our pantry filled with delallo pasta, so I used our favorite pasta and garden squash to make zucchini Parmesan pasta, which is a family favorite!

This simple pasta dish is loaded with zucchini and yellow pumpkins. If you only have zucchini, you can use any zucchini and even with the yellow pumpkin I like the mixture in this dish because I like the green and yellow colors.

Pasta too:

  • Shallot
  • Garlic
  • Butter
  • Parmesan cheese
  • basil
  • a little lemon
  • Breadcrumbs with brown butter

Fry the breadcrumbs in butter, YES!

Brown butter breadcrumbs is a bit of madness, but it’s worth it. They do not take long to do, and they really make the pasta dish. They add a ton of flavor and a nice little crunch. To make the breadcrumbs, fry the butter in a pan and add garlic and panko breadcrumbs. Cook until the breadcrumbs are pleasant and grilled. Stir in basil, lemon zest and salt. The breadcrumbs brings the pasta dish with zucchini Parmesan to the next level. Can you leave the breadcrumbs? Of course, the pasta will always be delicious, but I highly recommend it:)

Tips for making zucchini pasta with Parmesan

First I make the breadcrumbs with brown butter. I love browning the butter in a light pan so you know when the butter will brown. You want to add breadcrumbs as soon as the butter turns brown. The butter will continue to brown while you fry the breadcrumbs. Be sure to stir the breadcrumbs frequently so that they are not too roasted. Set aside the breadcrumbs until the pasta is cooked.

For pasta, we like to use delallo organic whole wheat noodles, which is our favorite. For this recipe you can use penne, farfalle, fusilli, orecchiette, spaghetti whatever anything you want! Really all pasta will work, use what you have at hand.

Cook the pasta according to the instructions on the package and be sure to reserve ½ cup of water for the pasta. Do not forget about this step. You will use pasta water to add pasta and vegetables. It will help to create a sauce with butter and parmesan.

Be sure to use a large deep frying pan to cook the pumpkin, as you will stir the pasta after cooking.
Garnish the pasta dish with the brown butter crumbs before serving. You don’t have to use them all, sprinkle on the amount you desire. You can always keep the rest for leftovers or for another pasta dish.