Summer Veggie Pasta: No-cook veggies make this easy dish a weeknight favorite. Peeling zucchini and squash into ribbons makes them fun to eat for kids.
Hands-on Time: 15 Mins
Total Time: 30 Mins
Yield: Serves 4 (serving size: 1 1/2 cups)
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)
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