Summer Veggie Pasta Recipe

Name: Summer Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.
4
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5
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293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound uncooked whole-grain linguine, 1/2 pound zucchini, 1/2 pound yellow squash, 1 pound tomatoes, finely chopped (3 medium tomatoes), and more.

Yes, Summer Veggie Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Veggie Pasta

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