EXPLORE:

Linguine with summer squash, tomatoes, and fresh mozzarella

Vegetarian, Soy-Free

2 Servings, 740 Calories/Serving

15 – 25 Minutes

This colorful vegetarian pasta dish is built around the three ingredients of the classic Italian caprese salad: mozzarella, tomatoes, and basil.

Ingredients

  • 5 ounces linguine
  • 1 or 2 shallots
  • 1 or 2 summer squash
  • Peeled fresh garlic
  • 2 tablespoons pine nuts
  • 3½ ounces cherry tomatoes
  • ¼ pound fresh mozzarella
  • Fresh basil
  • Fresh oregano
  • 2 ounces baby arugula
  • 3 tablespoons grated Parmesan

Nutrition per serving

Instructions

1

Cook the linguine

Bring a medium sauce pot of generously salted water to a boil. Add the linguine and cook until tender, 8 to 10 minutes. Drain and set aside.
While the water heats and the linguine cooks, prepare the vegetables.

2

Prep and cook the vegetables

  • Peel and finely chop enough shallots to measure ¼ cup.
  • Trim the ends from the squash; cut the squash into quarters lengthwise, then cut the quarters into 1½-inch lengths.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, squash, garlic, and pine nuts, season with salt, and cook, stirring occasionally, until the shallots and squash begin to soften, 3 to 5 minutes.
While the vegetables cook, prepare the remaining ingredients.

3

Prep the remaining ingredients; finish the pasta

  • Cut the tomatoes in half.
  • Cut the mozzarella into ½-inch pieces.
  • Strip the basil and oregano leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the tomatoes, mozzarella, basil, oregano, arugula, Parmesan, and 1 to 2 tablespoons oil. Add the linguine and the squash mixture and toss well. Season to taste with salt and pepper.

4

Serve

Transfer the linguine and vegetables to individual bowls and serve warm.

Chef’s Tip: If you prefer an even saucier pasta, in Step 1, reserve ¼ cup of the pasta cooking water before draining the linguini, and add it to taste, 1 tablespoon at a time, in Step 3 with the linguini and tomatoes.

Protein: 27g (54% DV), Fiber: g (0% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 13g (65% DV), Cholesterol: 50mg (17% DV), Sodium: 620mg (26% DV), Carbohydrates: 69g (23% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Contains: Milk, Tree Nuts, Wheat