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

• 1/4 cup smoked Scamorza, grated (or any cheese you have on hand)

• 4 oz. stracciatella

• 1/2 cup basil pesto

• 1/3 cup lemon garlic panko breadcrumbs

• 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. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Farmers Market Fusilli:

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

2. Add the cherry tomatoes, olive oil and sea salt to taste to a large sauté pan. Let simmer over medium-low heat.

3. While the tomatoes are cooking, grate the zucchini using a box grater.

4. When the tomatoes begin to split, add the garlic and zucchini to the pan and sauté until the zucchini is fully cooked.

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

6. Strain the pasta and add it directly to the pan with the cherry tomatoes and zucchini. Add the juice of 1 lemon and 1/4 cup of pasta water. Toss on medium heat until combined.

7. Add the scamorza and more pasta water as needed, 1/4 cup at a time.

8. Plate and top with stracciatella, pesto, breadcrumbs and basil leaves.