Summer Veggie Pasta
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)
Instructions
- Cook pasta according to package directions, omitting salt and fat. Drain.
- 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.
- Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.
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Nutrition & Diet Analysis (per serving)
586
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).