Linguine With Summer Squash and Pesto

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Linguine With Summer Squash and Pesto

 

8 ounces regular linguine

8 ounces spinach linguine

1/4 cup olive oil

1 medium summer squash, cut lengthwise into thin strips

1 medium zucchini, cut lengthwise into thin strips

salt and freshly-ground black pepper, to taste

1/2 cup pesto homemade or store bought

 

In a single large pot of boiling salted water, cook both types of linguine until

al dente, stirring occasionally, 8 to 10 minutes.

In a medium skillet over medium heat, heat the olive oil and then add squash and

cook until softened, 3 to 4 minutes. Season with salt and pepper.

Drain pasta and place in a large serving bowl. Add squash and pesto and toss

gently to combine. Serve immediately.

Serves 4.