1/2 pound uncooked whole-grain linguine

1/2 pound zucchini

1/2 pound yellow squash

1 pound tomatoes, finely chopped (3 medium tomatoes) $

2/3 cup finely chopped red onion

2 tablespoons extra-virgin olive oil

2 tablespoons champagne or white wine vinegar $

1 teaspoon sugar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 garlic cloves, minced

3 tablespoons panko (Japanese breadcrumbs), toasted

8 small basil leaves

4 radishes, thinly sliced

1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.
3. Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.
Note: MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit