2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine or fettuccine
1 1/2 teaspoon minced fresh garlic
1 1/2 cups chopped zucchini (about 1/2 pound)
1 1/2 cups chopped yellow squash (about 1/2 pound)
3/4 cup chicken broth
3 tablespoons chopped fresh basil, divided
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
3 tablespoons sliced almonds, toasted
Combine cherry tomatoes, shallots,thyme lime juice, salt, pepper and sugar in a medium bowl. Add 2 teaspoons oil, toss to coat.
Cook pasta according to package directions. Drain well.
Heat a large nonstick skillet over medium-high heat. Add remaining one tablespoon oil to pan. Add garlic to pan, saute 30 seconds. Add zucchini and yellow squash, saute 3 minutes or until crisp tender. Add broth, bring to a simmer. Stir in pasta and 1 1/2 tablespoons basil. Toss well.
Remove from heat, stir in tomato mixture. Place 1 1/2 cups pasta mixture in each bowl, top with remaining basil. Sprinkle each serving with 1 1/2 tablespoons basil, top with cheese and toasted almonds.
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