Primavera Pasta with Breadcrumb Topping Recipe | Vegetarian Times Skip to main content

Primavera Pasta with Breadcrumb Topping

Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too.



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8 oz. fusilli or rotini pasta
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3 Tbs. olive oil
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½ lb. green beans, trimmed
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½ large yellow onion, chopped
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4 cloves garlic, chopped
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½ tsp. crushed red pepper
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3 medium-sized zucchini (about ½ lb. total), trimmed and julienned
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2 large red bell peppers, julienned
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¼ cup finely chopped basil
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1 tsp. chopped fresh oregano
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1 cup plain dry breadcrumbs


1. Cook pasta according to package directions.

2. Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.

3. Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.

4. Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.

5. Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.

Nutrition Information: 

12 g
Total Fat: 
19 g
Saturated Fat: 
3 g
52 g
4 mg
314 mg
6 g
7 g
Serves 6