Summer Veggie Pasta

Oh MY!!! This dish from Cooking Light Magazine is crazy delicious - CRAZY!!!! It is one of the most flavorful meals I have made in the last few months. I definitely recommend trying this one STAT! It's very easy too, since all you need to actually cook is the pasta.....the rest is raw - super healthy, too - BONUS!!

AND don't you dare skip on the toasted panko crumbs.....this crunchy addition is what put the whole meal over the top! The only downside to this dinner is there wasn't enough....I wanted MORE! Next time I will double the recipe. Enjoy!!

• 1/2 pound uncooked whole-grain linguine
• 1/2 pound zucchini
• 1/2 pound yellow squash
• 1 pint of grape tomatoes, quartered
• 2/3 cup finely chopped red onion <I omitted the onion>
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons champagne or 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* <YUMMY!!!>
• 8 small basil leaves
• 4 radishes, thinly sliced <I omitted the radishes>
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Preparation

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. Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.

*To toast the panko, I spread it out on a piece of foil and cooked it in the oven on 350F for about three minutes- just until it started to turn brown....keep an eye on it so it doesn't burn!!