Summer Veggie Pasta
By á-4084
Rate this recipe
4.6/5
(5 Votes)
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Ingredients
- 1/2 pound uncooked whole-grain linguine
- 1/2 pound zucchini
- 1/2 pound yellow squash
- 1 pound tomatoes, finely chopped (3 medium tomatoes)
- 2/3 cup finely chopped red onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons champagne or white wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 3 tablespoons panko (Japanese breadcrumbs), toasted
- 8 small basil leaves
- 4 radishes, thinly sliced
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. 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.
3. Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.
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