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June 2019: Summer Vegetable Pasta

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Summer Vegetable Pasta

 summer pasta

Submitted By:  Joe Immordino


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

4 tablespoons extra-virgin olive oil

2 tablespoons 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 (optional)

1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)



  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. In a sauté pan, lightly cook vegetables until warm and slightly limp (2-3 minutes)
  4. Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.