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Gemelli with Summer Squash and Herby Breadcrumbs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant gemelli with summer squash and herby breadcrumbs is a wonderful way to celebrate light, seasonal produce. By grating the squash, you create a delicate texture that melds perfectly with the pasta, while the toasted breadcrumbs flavoured with fresh thyme and parsley add a satisfying crunch. It is a simple yet sophisticated vegetarian meal that relies on high-quality olive oil and fresh herbs to deliver a punchy, Mediterranean-inspired flavour profile.

As a high-protein option, this dish is particularly satisfying thanks to the inclusion of ricotta salata, which lends a firm texture and a lovely savoury tang. It makes an excellent midweek dinner for the family or a stylish lunch when entertaining friends. Serve it immediately while the breadcrumbs are at their crispest for the best possible experience.

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Ingredients for Gemelli with Summer Squash and Herby Breadcrumbs

  • 60ml olive oil, divided, plus more to taste

  • 2 garlic cloves, minced

  • 70g coarse breadcrumbs

  • 2 tablespoons fresh thyme

  • 1/2 cup chopped fresh parsley

  • 3/4 teaspoons kosher salt, divided, plus more to taste

  • 2 summer squash (about 450g )

  • 450g gemelli

  • 110g coarsely grated ricotta salata (about 90g )

How to make Gemelli with Summer Squash and Herby Breadcrumbs

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Heat 2 tablespoons oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 teaspoons salt.

Coarsely grate squash into a large bowl. Toss with 2 tablespoons oil and 1/2 teaspoons salt.

Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 240ml pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.

Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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