Linguine with summer vegetables

Light and Refreshing
Light and Refreshing

Summer veggies make for a light and refreshing, yet hardy end-of-summer pasta meal.

Linguine With Summer Vegetables


3/4 pounds linquine

1/2 cup chopped walnuts

3 tablespoons extra virgin olive oil

2 cups fresh corn (2 ears)

2 cloves garlic, minced

Salt and black pepper to taste

2 pints grape tomatoes, havled lengthwise

2 zucchini, cut lengthwise into ribbons with a mandolin or vegetable peeler 

2 tablespoons fresh basil leaves, sliced


  1. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. Pre-heat oven to 350° F. Spread the walnuts on a baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
  3. Heat the oil in a large skillet over medium heat. Add the corn, garlic, and salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
  4. Add the corn, tomatoes, zucchini, and ½ cup of the cooking water to the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
  5. Lay basil leaves atop each other, roll lengthwise into a small tube, and slice into ribbons.
  6. Serve sprinkled with the basil and walnuts.


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