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)
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.