Pasta with Zucchini, Yellow Squash and Toasted Almonds

Created to use up that abundance of summer squash and cherry tomatoes, this colorful dish uses fresh linguine from the grocery store to make a quick meal even quicker. Toasted almonds add some crunch. Perfect for a vegetable main dish or as a side. Adapted from Cooking Light. Serves 4.Pasta with Zucchini, Yellow Squash and Toasted AlmondsIngredients2 cups cherry tomatoes, halved2 tablespoons minced shallots1 teaspoon minced fresh thyme2 tablespoons fresh lime juice3/4 teaspoon kosher salt1/2 teaspoon freshly ground pepper1/4 teaspoon sugar5 teaspoons extra-virgin olive oil, divided1 (9-ounce) package refrigerated linguine or fettuccine1 1/2 teaspoon minced fresh garlic1 1/2 cups chopped zucchini (about 1/2 pound)1 1/2 cups chopped yellow squash (about 1/2 pound)3/4 cup chicken broth3 tablespoons chopped fresh basil, divided1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese3 tablespoons sliced almonds, toastedCombine cherry tomatoes, shallots,thyme lime juice, salt,pepper and sugar in a medium bowl. Add 2 teaspoons oil, toss to coat.Cook pasta according to package directions. Drain well.Heat a large nonstick skillet over medium-high heat. Add remaining one tablespoon oil to pan. Add garlic to pan, saute 30 seconds. Add zucchini and yellow squash, saute 3 minutes or until crisp tender. Add broth, bring to a simmer. Stir in pasta and 1 1/2 tablespoons basil. Toss well.Remove from heat, stir in tomato mixture. Place 1 1/2 cups pasta mixture in each bowl, top with remaining basil. Sprinkle each serving with 1 1/2 tablespoons basil, top with cheese and toasted almonds.Printer Friendly Recipe