Title: Pesto Paglia E Fieno With Green & Yellow Squash
Categories: Italian, Pasta
Yield: 4 Servings
8 oz Spinach linguine
8 oz Regular linguine
1 tb Olive oil
1 md Zucchini; cut lengthwise
- into thin strips
1 md Yellow summer squash;
- cut lengthwise into
- thin strips
Salt
Black pepper; freshly ground
1/3 c Basil pesto
Bring a large pot of salted water to a boil over high heat. Cook both
types of linguine, stirring occasionally, until al dente.
While the pasta is cooking, heat the olive oil in a medium-sized
skillet over medium heat, add the squash, and cook until softened, 3
to 4 minutes. Season to taste with salt and pepper. Reduce the heat
to low. Add about 1/2 cup of pasta water to the cooked squash and
stir in the pesto. Keep warm.
Drain the pasta and place in a large, shallow serving bowl. Add the
squash and pesto mixture and toss gently to combine. Serve at once.
