This is a wonderful way to use up some of summer’s bounty, and enjoy a delicious vegetarian dinner.
1/2 pound whole wheat linguine
2 Tablespoons approx. 2 cups Bennings Green Tint Patty Pan Squash (or other summer squash), seeded and sliced into 1/2-inch pieces
1/2 green bell pepper, diced
1/2 shallot, sliced
2 cloves garlic, minced
Pinch of Salt and pepper, to taste
1 extra large tomato (preferably garden fresh or heirloom), roughly chopped into large pieces
1 Tablespoon white balsamic vinegar
1/2 cup Parmesan cheese, grated, plus more for garnish
5–6 basil leaves, thinly sliced
Bring a large pot of salted water to a boil for the linguine and cook until al dente. Drain, reserving about a cup of the pasta water.
Meanwhile, heat oil in a large skillet. Sauté squash, bell pepper, garlic and shallot seasoned with salt, pepper and a pinch of red pepper flakes until veggies are tender and the squash is getting golden brown. Add in the tomato and vinegar and allow it to melt down into a thick sauce-like consistency.
Add the cooked pasta into the pan with the veggies, and stir in pasta water a little at a time to get the sauce loose enough to coat the pasta. Sprinkle in the Parmesan and toss together. Top with sliced basil and enjoy!
- Serving Size:
- Calories: 641
- Sugar: 7.5 g
- Sodium: 1534.1 mg
- Fat: 23.2 g
- Saturated Fat: 6 g
- Carbohydrates: 92 g
- Fiber: 12.4 g
- Protein: 25.1 g
- Cholesterol: 14.4 mg
Keywords: fresh vegetable pasta, garden veggie pasta, fresh tomato sauce