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
  • 3 Tbs. olive oil
  • 1/2 lb. green beans, trimmed
  • 1/2 large yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 tsp. crushed red pepper
  • 3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned
  • 2 large red bell peppers, julienned
  • 1/4 cup finely chopped basil
  • 1 tsp. chopped fresh oregano
  • 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

  • Calories 423
  • Carbohydrate Content 52 g
  • Cholesterol Content 4 mg
  • Fat Content 19 g
  • Fiber Content 6 g
  • Protein Content 12 g
  • Saturated Fat Content 3 g
  • Sodium Content 314 mg
  • Sugar Content 7 g