Garganelli Pasta Recipe

Boil the Pasta

In a large pot of salted boiling water, cook the garganelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add corn, green beans, red bell pepper, and zucchini. Season with salt and pepper. Cook until the vegetables are tender, about 5-7 minutes.

Make the Cream

In a saucepan over medium heat, combine heavy cream, lemon zest, and herbs. Allow to simmer and thicken slightly, then season with salt to taste.

Crisp the Shallots

Dredge the sliced shallots in flour, shaking off excess. Heat oil in a pan and fry the shallots until golden brown and crispy. Drain on paper towels.

Toast the Breadcrumbs

In a separate skillet, heat olive oil over medium heat. Add breadcrumbs and cook until golden brown and crispy. Stir in grated parmesan.

Combine and Serve

In a large bowl, combine cooked pasta, succotash, and lemon-herb cream. Toss gently, adding reserved pasta water as needed to achieve desired consistency. Top with crispy shallots and toasted breadcrumbs before serving.