fbpx

Summer Veggie “Pasta”

This dish takes full advantage of the gorgeous summer produce that is starting to appear in farmer's markets and CSA boxes.

Use this recipe as a jumping off point and add whatever veggies you like -- shaved asparagus (or cooked), mushrooms, fresh corn, and snow peas would all work really well.

Summer Veggie Pasta

Print Grocery List Print Recipe
Serves: 4 Total Time: 30 minutes

Ingredients

  • 1/2 pound linguine (or your favorite pasta -- fettuccine and spaghetti would also work really well!)
  • 1/2 pound zucchini
  • 1/2 pound yellow squash
  • 1 pound tomatoes, finely chopped (use any tomatoes you have access to -- if using cherry, no need to cut them in half -- roma, beefsteak and heirloom would all work)
  • 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, toasted
  • 8 small basil leaves
  • 4 radishes, thinly sliced
  • 1/2 cup Parmigiano-Reggiano cheese, grated

Instructions

1

Cook pasta according to package directions.

2

While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl.

3

Add tomatoes and next 7 ingredients to bowl; toss to combine.

4

Let stand 15 minutes, stirring occasionally to coat. This allows all the flavors to meld together and infuse the ingredients with gorgeous flavor.

5

When the pasta is al dente, drain and add to the vegetables while it's still warm. This is how to get really flavorful pasta.

6

Add pasta to vegetables, tossing gently to combine.

7

Top with panko, basil, radishes, cheese, and extra drizzle of olive oil.

Related links

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

s2Member®