Summer Veggie Pasta

By á-29965

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

Preparation

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.

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.