Toasted Squash Pasta
Toasted Squash Pasta
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Ingredients
- 2 tablespoons olive oil
- ½ cup breadcrumbs
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1 tablespoon Morton & Bassett Italian Seasoning
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1 tablespoon Morton & Bassett Onion Powder
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½ teaspoon Morton & Bassett Fine Ground Black Pepper
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1 teaspoon Morton & Bassett Red Chili Flakes
- ½ lemon, zested
- 3 garlic cloves, chopped
- 1 large summer squash, thinly sliced
- 2 teaspoons salt
- 2 cups uncooked orecchiette pasta noodles
- 2 tablespoons Parmesan, grated
- 2 tablespoons pepitas
- ½ lemon, juiced
Directions
Preheat the oven to 375°F.
In a pan, combine 1 tablespoon olive oil, breadcrumbs, M&B Italian Seasoning, M&B Onion Powder, M&B Fine Ground Black Pepper, lemon zest, and garlic. Toast over medium-low heat for 5-10 minutes, until breadcrumbs are a toasted brown color and garlic is fragrant.
Place squash onto a parchment lined baking sheet. Drizzle olive oil over all the squash, then sprinkle with M&B Fine Ground Black Pepper, and salt. Roast for 20-25 minutes, until tender.
Bring a pot of water to a boil. Cook orecchiette pasta according to package directions.
On a serving platter, top cooked pasta with roasted squash, toasted breadcrumbs, and Parmesan. Toss to combine, then garnish with M&B Red Chili Flakes and pepitas. Squeeze lemon juice over the pasta.