Summer Veggie Pasta
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Loading... - Ava Candace
- 30 May 2021
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No-cook veggies make this easy dish a weeknight favorite. Peeling zucchini and squash into ribbons makes them fun to eat for kids.
No-cook veggies make this easy dish a weeknight favorite. Peeling zucchini and squash into ribbons makes them fun to eat for kids.
Hands-on Time
15 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)
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)
How to Make It
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain.
Step 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.
Step 3
Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.
