Summer Veggie Pasta

Name: Summer Veggie Pasta
Total time: 30 min
Yield: Serves 4 (serving size: 1 1/2 cups)
Ingredients: ½ pound uncooked whole-grain linguine; ½ pound zucchini; ½ pound yellow squash; 1 pound tomatoes, finely chopped (3 medium tomatoes); ⅔ cup finely chopped red onion; 2 tablespoons extra-virgin olive oil; 2 tablespoons champagne or white wine vinegar; 1 teaspoon sugar; ½ teaspoon kosher salt; ½ 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)

6 Ratings
6 Reviews

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

By Khalil Hymore

Recipe by Cooking Light June 2015

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:

15 mins

total:

30 mins

Yield:

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

Nutrition Info

Directions

Step 1
Cook pasta according to package directions, omitting salt and fat. Drain.

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Step 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.
Step 3
Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

350 calories; fat 10.9g; saturated fat 2.3g; mono fat 5.6g; poly fat 1g; protein 12g; carbohydrates 16g; fiber 9g; cholesterol 6mg; iron 1mg; sodium 380mg; calcium 113mg.

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ChefJeff

08/29/2017

Easy, quick and delicious! My 13 year old daughter did just about everything and we both loved it. Best meal we have made in a while. Thank you!

Kimberly

08/29/2016

This is really good. I agree the pasta needs to be hot. I boiled my squash and zucchini for the last few minutes in with the pasta, while the tomatoe onion spice mix chilled in the frig. It made a great meal. It seems elegant yet it isn't fancy. I swapped a bit of gorgonzola for my cheese and ate every bite. I really liked the mixture of flavors and wouldn't change it much, but did taste it to get the balance of flavors just right.

Grlfrmneb

09/22/2015

This is delicious. The pasta needs to be hot. It's so much better! Great summer evening dinner!

Cathy

08/19/2015

We loved this recipe and I can't wait to make it again. Even our 4 and 5 year olds gobbled it up!

eheinrich

06/17/2015

I really enjoyed this recipe. I prepped the veggies earlier in the day to save time when it came to dinner. I also ended up sauteing the vegetable mixture for just a few minutes on high heat after it marinated to add some warmth to the dish. You could easily serve this as a healthier alternative to a pasta salad to share at picnics or parties in the summer. I will definitely be making this dish all summer!

karelanne

05/09/2015

We loved this dish. So easy and flexible. The only grocery store in our vacation spot didn't have yellow squash, but did have zucchini, so I used 1 lb of zucchini and 2 baby bok choy brought from home. Delicious! I also used Himalayan salt instead of kosher salt and a mix of tomatoes. My husband said that this recipe was a keeper. I agree.

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