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

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Total Time: 30 minutes
Servings: 4


  • 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
  • tablespoons  extra-virgin olive oil
  • tablespoons  champagne or white wine vinegar
  • teaspoon  sugar
  • 1/2 teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • garlic cloves, minced
  • tablespoons  Panko, toasted
  • small  basil leaves
  • radishes, thinly sliced
  • 1/2  cup  Parmigiano-Reggiano cheese, grated


  • Cook pasta according to package directions.
  • 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 to bowl; toss to combine.
  • Let stand 15 minutes, stirring occasionally to coat. This allows all the flavors to meld together and infuse the ingredients with gorgeous flavor.
  • 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.
  • Add pasta to vegetables, tossing gently to combine.
  • Top with panko, basil, radishes, cheese, and extra drizzle of olive oil.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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