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Fusilli with Summer Squash & Herb Bread Crumbs


Serves 4
¼ cup Pastene Extra Virgin Olive Oil
1 tsp Pastene Minced Garlic
2/3 cup Pastene Italian Flavored Bread Crumbs
2 Tbsp fresh thyme leaves
½ cup fresh parsley, chopped
¾ tsp kosher salt, plus more for pasta water
2 summer squash, about 1 lb, grated
16 oz Pastene Fusilli
¾ cup feta cheese, crumbled


Prep time: 5-10 minutes | Cook Time: 12-14 minutes

  • Heat 2 Tbsp olive oil over medium heat in a large sauté pan. Add garlic, bread crumbs, and thyme.  Cook, stirring occasionally, until bread crumbs are crunchy and brown, 3–5 minutes. Transfer to a medium bowl and stir in parsley and ¼ tsp salt.
  • Coarsely grate squash into a large bowl. Toss with 2 Tbsp olive oil and 1/2 tsp salt.
  • Cook fusilli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta water.
  • Add the pasta to the bowl with the squash. Stir vigorously adding the pasta water as you go to coat.
  • Transfer pasta to a serving bowl or platter and top with reserved bread crumbs and feta. Mix and serve immediately.


Product Used

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