Whole Wheat Pasta With Summer Squash Toasted Hazelnuts Recipe

Ingredients

10 oz whole-wheat pasta

3 T olive oil

1 medium shallot, finely chopped

1 large zucchini, diced

1 large yellow squash, diced (or 2 pattypan)

juice of 1/2 lemon

2 t salt

1 t black pepper

1/2 c toasted chopped hazelnuts, skins rubbed off (or pine nuts)

1/2 c chopped fresh parsley

1/2 c chopped fresh basil

parmesan cheese, shaved, to taste

Preparation

In a large pot of boiling salted water, cook pasta until al dente. Drain, and transfer to a serving bowl.

In a large skillet, heat oil over medium heat, then add shallot, stirring. Sauté until golden brown, about 5 minutes. Add zucchini, yellow squash, lemon, salt, and pepper. Cook, stirring occasionally, until vegetables are just tender, about 5 minutes. Transfer to the serving bowl with pasta. Stir in nuts, parsley and basil. Season to taste with salt and pepper and top with shaved parmesan. Comment