On the lighter side: Grilled Summer Squash Pasta

by Jen Ruple

Hold the mayo! This lightly dressed pasta and farm-fresh vegetable salad makes a flavorful lunch or side dish when accompanied by grilled chicken or burgers. It gets a huge boost of flavor from the basil and a little crunch from the toasted pine nuts. I like to incorporate both zucchini and yellow squash to add extra color, and I choose pasta with big wells or cavities to cradle the other ingredients.
Take it to a gathering or enjoy it at home.

6 -10 servings
12 ounces pasta such as shells
2 medium zucchini, halved lengthwise and cut into 1-inch pieces
2 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 cup cherry tomatoes
1/4 cup olive oil, divided
Salt and freshly ground black pepper
1/4 cup pine nuts, toasted
2-3 tablespoons fresh basil, chiffonade
1/4 cup Parmesan cheese, grated

Cook pasta according to directions, drain and set aside.

Thread zucchini, yellow squash and tomatoes onto metal or wooden skewers. If using wooden skewers, soak them in a pan of water for about 30 minutes prior to threading the vegetables. Brush vegetables on all sides with olive oil and sprinkle with salt.

Transfer skewers to a grill and cook over medium heat for about 12 minutes, turning occasionally, or until tender.

In a large bowl, toss together pasta, vegetables, pine nuts, basil, cheese, and remaining olive oil. Dress with additional basil and pine nuts.
(Recipe by Jennifer Ruple)­­­

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