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Fusilli with Summer Squash & Herb Bread Crumbs


Serves 4
16 ozPastene Fusilli
¼ cupPastene Extra Virgin Olive Oil
1 tspPastene Minced Garlic
¾ cupfeta cheese, crumbled
2/3 cupPastene Italian Flavored Bread Crumbs
2 (about 1 lb)summer squash
2 Tbspfresh thyme
¾ tspkosher salt
Pastene Grated Parmesan Cheese or Pastene Grated Romano Cheese


  • Heat 2 Tbsp olive oil over medium heat in a large sauté pan. Add minced 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.
  • Transfer pasta to a serving bowl or platter and top with feta and reserved bread crumbs. Mix and serve immediately.
  • Optional: Top with Parmesan or Romano

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