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Summer Veggie Pasta

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1/2 lb linguine
  • 1/2 lb zucchini
  • 1/2 lb yellow squash
  • 1 lb tomatoes finely chopped
  • 2/3 cup red onion finely chopped
  • 2 Tbsp olive oil
  • 2 Tbsp champagne vinegar or white wine vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 garlic cloves minced
  • 3 Tbsp bread crumbs toasted
  • 8 basil leaves
  • 4 radishes thinly sliced
  • 1/4 cup Parmigiano-Reggiano cheese grated

Instructions

  1. Cook pasta according to package directions, omitting salt and fat. Drain. While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.

  2. Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.