Lemon Zucchini Pasta with Garlic Chili Breadcrumbs Recipe
A light and flavorful Lemon Zucchini Pasta topped with crispy garlic chili breadcrumbs, offering a perfect balance of zest, spice, and texture for a satisfying gluten-free meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Breadcrumbs
- 3 slices stale gluten free bread
- 3-4 tablespoons extra virgin olive oil (45-60ml)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fresh lemon zest
- 2 tablespoons nutritional yeast (15g)
Pasta
- 10 oz gluten free tailgate pasta
- 1/4 cup extra virgin olive oil (60ml)
- 1/2 large onion, finely diced
- 2 medium zucchini, thinly sliced
- 2 teaspoons dried basil
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast (30g)
- small handful fresh basil or parsley
Instructions
- Prepare the Breadcrumbs: Toast the gluten free bread slices until crisp, then crumble into coarse breadcrumbs. Heat 3-4 tablespoons of extra virgin olive oil in a skillet over medium heat, add minced garlic, dried oregano, red pepper flakes, and fresh lemon zest. Sauté briefly until fragrant, then stir in the toasted breadcrumbs and 2 tablespoons of nutritional yeast. Cook for another 2-3 minutes until golden and crispy. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the gluten free tailgate pasta according to package instructions until al dente. Drain and reserve a small cup of the pasta water.
- Sauté the Vegetables: While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add finely diced onion and cook until translucent, about 4-5 minutes. Add the thinly sliced zucchini and cook for another 5-7 minutes until tender. Stir in dried basil.
- Combine and Flavor: Add cooked pasta to the skillet with vegetables. Pour in lemon juice and sprinkle nutritional yeast over the mixture. Toss well to combine all the ingredients, adding reserved pasta water if needed to loosen the sauce.
- Garnish and Serve: Transfer pasta to serving plates, sprinkle generously with the garlic chili breadcrumbs for texture and flavor. Garnish with a small handful of fresh basil or parsley. Serve immediately and enjoy the refreshing and savory flavors.
Notes
- Use stale gluten free bread for best results with breadcrumbs; fresh bread will not crisp properly.
- You can adjust red pepper flakes to taste for more or less heat.
- Reserve some pasta water to help bind the sauce and keep pasta moist.
- Fresh zucchini can be substituted with yellow squash if preferred.
- This recipe is naturally gluten free and can be made vegan by using nutritional yeast as a cheese substitute.
