Whole Wheat Linguine with Garden Fresh Summer Veggie Medley

This is a wonderful way to use up some of summer’s bounty, and enjoy a delicious vegetarian dinner.

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Servings: 3 servings

Course: Main Dish

Cuisine: Italian

Prep Time 5

Cook Time 15

Total Time 20

½ pound whole wheat linguine
2 Tablespoons extra-virgin olive oil
approx. 2 cups Bennings Green Tint Patty Pan Squash or other summer squash, seeded and sliced into ½-inch pieces
½ green bell pepper diced
½ shallot sliced
2 cloves garlic minced
Pinch of red pepper flakes
Salt and pepper to taste
1 extra large tomato preferably garden fresh or heirloom, roughly chopped into large pieces
1 Tablespoon white balsamic vinegar
½ 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!