The season is fairly long and I have copious ideas and recipes to work my way through. First up is this simple pasta dish. It is ideal for a weeknight meal and makes great leftovers (which I have thoroughly enjoyed for lunch the last two days). Feel free to swap out your favorite pasta and if you are not a fan of hazelnuts, try pine nuts instead.
Whole Wheat Pasta with Summer Squash & Toasted Hazelnuts
inspired by Gourmet . serves 4
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
1/2 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
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.