Whole Wheat Pasta and Summer Squash with Tomatoes, Basil, and Pine Nuts
 
 
A super simple summery meal: whole wheat pasta and summer squash with tomatoes, basil, and pine nuts. It is full of fresh flavors and comes together in around 30 minutes.
Yield: 4-6 servings
Ingredients
  • 5 tbsp extra virgin olive oil, divided
  • 3 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 2 lb zucchini and/or summer squash, sliced into ½-inch half moons
  • 1 lb whole wheat pasta
  • 12 oz grape tomatoes, halved
  • ½ cup chopped fresh basil
  • ¼ cup pine nuts, toasted
  • 2 tbsp balsamic vinegar
  • grated parmesan cheese, to serve
Instructions
  1. Heat 3 tbsp olive oil in a large skillet over high heat. Add the garlic and red pepper flakes. Cook until fragrant, about 30 seconds. Add in the squash and saute until golden and slightly charred, about 7-9 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup of the cooking water and then drain.
  3. Return the pasta to the pot along with the cooked squash mixture, tomatoes, basil, pine nuts, vinegar, and remaining 2 tbsp olive oil. Toss to combine. Add in the reserved cooking water a tbsp at a time, as needed, to get the sauce consistency you desire. Season to taste with salt and black pepper.
  4. Serve topped with Parmesan cheese.
Notes
Recipe from The Complete Vegetarian Cookbook
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/04/whole-wheat-pasta-summer-squash-tomatoes-basil-pine-nuts.html