Summer squash is aplenty at our local farmers' market, and while it's fast and easy -- not to mention delicious -- to throw it on the grill, this recipe for Linguine With Squash Noodles and Pine Nuts is so much more exciting than grilled vegetables.
Bonus for picky eaters: The pine nuts are easy to pick out if your kids are like mine, and the thin strips of squash could be easily mistaken for more pasta.
I can always find inspiration on Chow, and this summer recipe is no exception. A simple recipe but with enough variety in flavor to make it taste complicated, this pasta dish will be excellent left over as well.
While it asks that you julienne the squash, you can use a knife if you don't have a julienne peeler available. So get to noodling that summer squash!
Here's what you need:
- 1/3 cup pine nuts
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 medium shallots, very thinly sliced
- 1 medium lemon, zest finely grated and juice reserved separately
- 3 medium zucchini
- 2 medium yellow squash or gold zucchini
- 12 ounces linguine
- 1/2 cup chopped assorted fresh herbs (use a mixture of chives, parsley, chervil, tarragon, and basil), plus more for garnish
- 2 1/2 ounces ricotta salata cheese, finely shredded or grated (about 1 cup), plus extra shavings for garnish