Whole Wheat Pasta with Summer Squash & Toasted Hazelnuts

By khoglan1

Ingredients

• 10 oz whole-wheat pasta
• 3 T olive oil
• 1 medium shallot, finely chopped
• 1 large zucchini, diced
• 1 large yellow squash, diced (or 2 pattypan)
• juice of 1/2 lemon
• 2 t salt
• 1 t black pepper
• 1/2 c toasted chopped hazelnuts, skins rubbed off (or pine nuts)
• 1/2 c chopped fresh parsley
• 1/2 c chopped fresh basil
• parmesan cheese, shaved, to taste

Preparation

Step 1

In a large pot of boiling salted water, cook pasta until al dente. Drain, and transfer to a serving bowl.

In a large skillet, heat oil over medium heat, then add shallot, stirring. Sauté until golden brown, about 5 minutes. Add zucchini, yellow squash, lemon, salt, and pepper. Cook, stirring occasionally, until vegetables are just tender, about 5 minutes. Transfer to the serving bowl with pasta. Stir in nuts, parsley and basil. Season to taste with salt and pepper and top with shaved parmesan.