Summer Veggie Pasta

Ingredients

• ½ pound uncooked whole-grain linguine
• ½ pound zucchini
• ½ pound yellow squash
• 1 pound tomatoes, finely chopped (3 medium tomatoes)
• ⅔ cup finely chopped red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons champagne or white wine vinegar
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 3 tablespoons panko (Japanese breadcrumbs), toasted
• 8 small basil leaves
• 4 radishes, thinly sliced
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Instructions

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.