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
This looks so nice and light and perfect for summer!!
You have an amazing looking site. Such beautiful photographs. I have been a lurker for awhile, and just wanted to say HI.I plan on cooking up your Shrimp and Grits recipe from yesterday very soon.Thanks for your terrific effortdave
Hey there! I made this for dinner tonight. I am wondering when/where I was supposed to add the sugar? I didnt add it to tonights dish.Aimee