Ingredients
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 |
Directions
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.
