Summer Squash Aglio e Olio
This is not your traditional aglio e olio, but it might just be one of my favorite pasta dishes I've ever made. Zucchini, yellow squash and green onions cook down in garlicky olive oil and white wine before getting tossed with rigatoni, plenty of fresh parsley, Parmesan and a squeeze of lemon. The finishing touch? Homemade toasted breadcrumbs for a little crunch. It's everything I want in a summer pasta.
Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the toasted breadcrumbs
½ small baguette, preferably day-old
2 tablespoons extra-virgin olive oil
¼ teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
For the pasta
1 pound rigatoni
⅓ cup extra-virgin olive oil
10 garlic cloves, smashed
2 medium zucchini, sliced into rounds or half-moons
1 medium yellow squash, sliced into rounds or half-moons
10 green onions, cut into 1-inch pieces
1 cup chopped fresh flat-leaf parsley, divided, plus more for serving
¼ cup dry white wine
¼ cup freshly grated Parmesan cheese, plus more for serving
Juice of ½ lemon
1 teaspoon Diamond Crystal kosher salt, plus more for the pasta water
½ teaspoon freshly ground black pepper
Crushed red pepper flakes, for serving
Instructions
Make the breadcrumbs. Preheat the oven to 400°F. Tear the baguette into 1-inch pieces and pulse in a food processor until you have coarse breadcrumbs, roughly the size of peas.
Spread the breadcrumbs on a small baking sheet. Toss with 2 tablespoons olive oil, ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. Bake for 8–10 minutes, or until golden brown and crisp. Set aside.
Bring a large pot of generously salted water to a boil. While the water heats, prepare the vegetables and sauce.
In a large Dutch oven, combine the smashed garlic and ⅓ cup olive oil. Cook over medium heat for 3–5 minutes, stirring occasionally, until the garlic is fragrant and golden brown. Watch carefully so it doesn't burn.
Add the zucchini, yellow squash, green onions and ½ cup parsley. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cover and cook for 5–10 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.
Pour in the white wine and simmer uncovered for about 5 minutes, or until the wine has reduced by half.
Meanwhile, add the rigatoni to the boiling water and cook for 2–3 minutes less than the package instructions, so it's still a little firmer than al dente. Before draining, reserve 2 cups of pasta water.
Finish the pasta. Transfer the drained rigatoni to the Dutch oven with the vegetables. Toss gently to combine.
Add the Parmesan in batches, alternating with splashes of reserved pasta water, tossing continuously until the cheese melts and the pasta is coated in a glossy sauce. Continue adding pasta water as needed until the pasta is tender and the sauce reaches your desired consistency.
Stir in the remaining ½ cup parsley and lemon juice. Taste and adjust seasoning as needed.
Divide among bowls and finish with toasted breadcrumbs, crushed red pepper flakes, additional parsley and freshly grated Parmesan.
Serving Suggestions
Serve With:
A simple green salad with lemon vinaigrette
Grilled chicken or shrimp
Caprese salad
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.
Store any leftover breadcrumbs separately in an airtight container at room temperature for up to 2 days to keep them crisp. Add them just before serving.
Maddie's Tip
Don't skip the pasta water! That starchy, salty liquid is what brings the olive oil and Parmesan together into a silky sauce that clings to every piece of rigatoni. Add it a splash at a time as you toss the pasta, rather than pouring it all in at once. You probably won't need the full 2 cups, but it's always better to reserve too much than not enough.
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