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Lemon Pasta & Vegetables
with Garlic Breadcrumbs
30 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
In this dish, orecchiette pasta, zucchini, and mushrooms are tossed with a light, aromatic butter sauce, which highlights shallot, capers, and red pepper flakes. A sprinkling of garlic-toasted breadcrumbs finishes the dish with delightfully crispy, crunchy contrast.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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6 oz Orecchiette Pasta
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1 clove Garlic
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1 Lemon
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1 Shallot
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1 Tbsp Capers
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¼ cup Grated Romano Cheese
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¼ cup Panko Breadcrumbs
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¼ tsp Crushed Red Pepper Flakes
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1 oz Salted Butter
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1 Zucchini
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4 oz Mushrooms
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve the zucchini lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel and thinly slice the shallot. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, uncovered, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Make the garlic breadcrumbs
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.
4
Cook the sausage & vegetables
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced mushrooms and sliced zucchini. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, until lightly browned. Add the sliced shallot, capers, remaining garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until the vegetables are softened and the sausage is cooked through. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked sausage and vegetables, butter, lemon zest, the juice of 2 lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs and cheese. Serve the remaining lemon wedges on the side. Enjoy!
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve the zucchini lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel and thinly slice the shallot. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, uncovered, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Make the garlic breadcrumbs
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.
4
Cook the sausage & vegetables
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced mushrooms and sliced zucchini. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, until lightly browned. Add the sliced shallot, capers, remaining garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until the vegetables are softened and the sausage is cooked through. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked sausage and vegetables, butter, lemon zest, the juice of 2 lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs and cheese. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs