Farmers Market Fusilli

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients

• 1/2 lb. fusilli

• 2 pints cherry tomatoes

• 1/4 cup extra virgin olive oil

• Sea salt to taste

• 4 garlic cloves, minced

• 2 medium zucchini

• Juice of 1 lemon

• 1/3 cup smoked Scamorza, grated (or any cheese you have on hand)

• 4 oz. burrata or stracciatella

• 1/2 cup basil pesto

• 1/3 cup lemon garlic panko breadcrumbs, optional

• Fresh basil, torn

• Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions

Lemon-Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

3. Add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy.

Farmers Market Fusilli:

1. Bring a large pot of water to a boil.

2. Heat the olive oil in a large pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant.

3. Add the cherry tomatoes and salt to the pan and simmer over medium‑low heat.

4. Grate the zucchini using a box grater while the tomatoes cook.

5. When the tomatoes begin to split, add the zucchini to the pan and sauté until it's fully cooked.

6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add it to the pan with the cherry tomatoes and zucchini. Add the lemon juice and 1/4 cup of pasta water and toss on medium heat.

8. Add the scamorza (or cheese of your choosing) and more pasta water as needed, 1/4 cup at a time.

9. Plate and top with stracciatella, pesto, breadcrumbs and basil.