Zucchini and squash pasta

We have been in a food rut for a while so I decided to hit up Pinterest to find some new recipes. I found this one on there and decided to change it up a bit to fit our tastes a bit more.

Our basil from the garden is on it’s last leg. My neighbor came over and harvested it for me while we were at the beach for a month so I am happy that it was worth the effort to grow. Now it’s leggy and the leaves are not growing very big. A sign that Summer is winding down.

I asked Andy to grab some zucchini and squash at the store and then sent him a few recipe ideas to pick from. His reply, the one with bread crumbs. Because who doesn’t love a good breadcrumb pasta???

We both gave it a thumbs up and will be adding into our rotation. That said I am off for a Peloton ride now. Cole asked that I wait until he has a school break (he is doing his online work from the basement computer and that is where our bike is). I don’t understand why he doesn’t want his mom (sweating and dying) in the background. Not distracting at all 🙂

Enjoy!

Ingredients

•  4 tablespoons butter
•  2 cloves garlic minced
•  3/4 cup panko breadcrumbs
•  1 tbs. cup finely chopped basil

•  1 lb.  Whole Wheat Pasta
•  2 tablespoons  Olive Oil
•  2 medium zucchini chopped
•  2 yellow squash chopped
•  3 cloves garlic minced
•  1/4 teaspoon crushed red pepper flakes (or more)
•  2 tablespoons butter
•  1 cup shredded Parmesan cheese
•  3/4 cup chopped basil leaves
•  salt to taste
•  Extra shredded Parmesan cheese for serving, optional

Instructions

1. For the Brown Butter Breadcrumbs: Melt the butter in a medium skillet over medium heat and continue to cook, until the butter turns light brown in color. As soon as it is light golden brown, add in the breadcrumbs and garlic. Stir until the breadcrumbs are moist with the butter. Add in the basil and salt. Keep stirring and cooking until the breadcrumbs are toasted. Set aside.
2. For the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
3. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the zucchini and yellow squash and cook for 5 minutes, stirring occasionally. Add in the garlic and crushed red pepper flakes. Cook until the vegetables are tender, but not mushy.
4. Add pasta, Parmesan cheese, veggies, and buttered bread crumbs to a large serving bowl and toss.
5. Garnish with additional Parmesan cheese if desired.