Garganelli Pasta Recipe
Recipe information
Make Garganelli Pasta in just 45m. summer succotash, lemon-herb cream, crispy shallots, toasted breadcrumbs, parmesan
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The best thing to pair and share with GARGANELLI PASTA
Ingredients
Pasta
Succotash
Lemon-Herb Cream
Crispy Shallots
Toasted Breadcrumbs
Cooking the Pasta
1. 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.
Making the Succotash
2. 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.
Preparing the Lemon-Herb Cream
3. 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.
Frying Shallots
4. 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.
Toasting Breadcrumbs
Bringing it All Together
6. 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.
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