Summer Veggie Pasta

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Summer Veggie PastaRecipe

Photo: Jason Varney; Styling: Claire Spollen

No-cook veggies make this easy dish a weeknight favorite. Peeling zucchini and squash into ribbons makes them fun to eat for kids.

Serves 4 (serving size: 1 1/2 cups)


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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)


Hands-on: 15 Minutes
Total: 30 Minutes

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.

Created date

April 2015

Nutritional Information

Calories 350
Fat 10.9 g
Satfat 2.3 g
Monofat 5.6 g
Polyfat 1 g
Protein 12 g
Carbohydrate 16 g
Fiber 9 g
Cholesterol 6 mg
Iron 1 mg
Sodium 380 mg
Calcium 113 mg