1/2 pound uncooked whole-grain linguine
Veggie Box squash
Veggie Box tomatoes and cherry tomatoes, finely chopped
2/3 cup finely chopped Veggie Box onion
Veggie Box pepper, chopped
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 breadcrumns, toasted
1/3 of Veggie Box basil
1 ounce Parmigiano Reggiano, grated (about 1/4 cup)

1/2 pound uncooked whole-grain linguine 2/3 cup finely chopped Veggie Box 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 breadcrumns, toasted 1/3 of Veggie Box basil 1 ounce Parmigiano Reggiano, grated (about 1/4 cup)

Cook pasta according to package directions then drain. While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler and place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl and toss to combine. Let stand 15 minutes, stirring occasionally to coat. Add pasta to vegetables, tossing
gently to combine. Top with panko, basil, and cheese. Serve while the pasta is still warm!