From Annie Somerville, owner of Greens Restaurant, San Francisco
Serves 2 to 4
“This easy summer pasta is a great way to show off brightly colored squash and a variety of cherry tomatoes. The fresh taste of gremolata – garlic, lemon zest, and Italian parsley – brings out all the flavors.”
½ lb. summer squash (any combination of zucchini, yellow summer squash, sunburst, or pattypan squash) 1 ½ cups cherry tomatoes, any variety 3 cloves garlic, finely chopped 2 tsp. lemon zest, finely chopped 2 Tbs. Italian parsley, chopped 3 Tbs. extra-virgin olive oil 1 ½ tsp. salt 1/8 tsp. ground pepper ½ lb. fresh or dried linguine 1 Tbs. lemon juice 2 Tbs. pine nuts, toasted grated Parmesan cheese to taste
Set a large pot of water on the stove to boil. If you’re using zucchini or summer squash, cut them in half length-wise and slice them diagonally into ¼ inch thick pieces. If you’re using sunburst or pattypan squash, cut them in half through the stem end and slice into ½ inch thick wedges. Cut the cherry tomatoes in half if they are large. Set aside 1 tsp. garlic to saute with the summer squash.
Make the gremolata by combining the remaining garlic with the lemon zest and Italian parsley in a small bowl. Set aside.
Heat 2 Tbs. of olive oil in a large skillet and add the squash, the reserved tsp. of garlic, ¼ tsp. of salt, and pepper. Saute over medium-high heat for 2 to 3 minutes, just long enough to heat the squash through.
When the water is boiling, add 1 tsp of salt. Add the linguine and cook until just tender (about 45 seconds from fresh, and approximately 6 minutes for dry). Before you drain the pasta, add ½ cup of the cooking water to the sauté pan, along with the cherry tomatoes and remaining olive oil.
Immediately drain the pasta, then add it to the pan. Toss in the gremolata, lemon juice, pine nuts, ¼ tsp. of salt, and a few grinds more of pepper. Reduce the heat and toss well. Sprinkle with Parmesan and serve immediately.
