Penne pasta with fried okra and green beans

Ingredients:

• 220 g okra, trimmed and halved lengthwise
• 220 g green beans, trimmed
• 1/4 cup olive oil
• 0.5 tbsp. panko breadcrumbs
• Finely grated zest of 1 lemon
• 340 g penne rigate pasta
• 1/3 tbsp. grated parmesan
• 2 cloves garlic, crushed
• 1 cup fresh basil

Preparation:

1. Preheat the grill to medium heat. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket, okra-side down. Grill, turning occasionally, until browned and tender, 6 to 8 minutes.
2. Transfer to a cutting board. Cut the beans in half crosswise and the large okra pieces in half lengthwise.
3. Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden brown, 2-4 minutes. Remove from heat and stir in the lemon zest, season with salt and pepper to taste.
4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Separately, discard 3/4 cup of the pasta cooking liquid, drain the rest, and return the pasta to the pot.
5. Add the fried okra and green beans, Parmesan, and garlic, stirring in enough of the pasta cooking water. Stir in the basil. Divide among plates and sprinkle with the breadcrumb mixture.