Ingredients
3/4
lb whole-wheat fettuccine
1
medium zucchini, julienned
1
medium yellow squash, julienned
4
or 5 sprigs basil, leaves shredded
1
bunch arugula, coarsely chopped (about 1 1/2 cups)
3/4
cup halved cherry tomatoes
Directions
1.
Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt. Sprinkle with lemon zest and juice and stir to combine. Serve immediately.
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