This vegan delight is known as “straw and hay” pasta in its native Tuscany, because it uses both green and yellow noodles. This healthful version also calls for both zucchini and summer squash, a further variation on the green-and-gold theme.
Using store-bought vegan pesto makes it a super snap to make: quick, simple, and completely sublime. Or you can check out our Parsley-Walnut Pesto suggestion. It’s all right here:
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 vegan pesto (store-bought, or see Walnut Parsley Vegan Pesto)
1. In a single large pot of boiling salted water, cook both types of linguine until al dente, stirring occasionally, 8 to 10 minutes.
2. 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.
3. Drain pasta and place in a large serving bowl. Add squash and pesto and toss gently to combine. Serve immediately.