Chow Town

Keep the kitchen cool with linguine and summer vegetables

Linguine with summer vegetables
Linguine with summer vegetables Special to The Star

Summer vegetables pulled from the garden or purchased at the farmers market then tossed with pasta is a perfect way to keep from steaming up the kitchen.

Al dente means to the tooth. When testing pasta for doneness, carefully pull one noodle out of the boiling water with tongs, let cool slightly and bite into it. If the noodle has a slight resistance, it’s perfect. Look at the noodle once it is cut in half and you should see a tiny white dot in the middle of the pasta.

Linguine With Summer Vegetables

Makes 4 servings

1 pound linguine, try the rice variations cooked to al dente

2 tablespoons olive oil

2 cloves garlic, minced

1 shallot, minced

1 medium zucchini, cut lengthwise

1 medium yellow summer squash, cut lengthwise

1 pint cherry tomatoes, heirloom if you can find them

1/4 cup white wine or rice wine vinegar

1 cucumber, cut lengthwise, seeds scooped out and thinly sliced

1 pound cooked linguine

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh dill

Salt and pepper to taste

Heat a large sauté pan over medium-high heat. Add olive oil and heat until it shimmers. Add the garlic and shallot, sauté until softened, about 2 minutes. Add the zucchini, yellow squash, and cherry tomatoes and sauté for 3 minutes, then add the white wine. Add the cucumber and linguine to the pan and stir until well incorporated. Finish with the fresh thyme, dill and season with salt and pepper.

Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother Nature and the many growers in the Kansas City area.