Whole Wheat Pasta With Summer Squash & Toasted Hazelnuts

• 10 oz whole-wheat pasta
• 3 T olive oil
• 1 medium shallot, finely chopped
• 1 large zucchini, diced
• 1 large yellow squash, diced (or 2 pattypan)
• juice of 1/2 lemon
• 2 t salt
• 1 t black pepper
• 1/2 c toasted chopped hazelnuts, skins rubbed off (or pine nuts)
• 1/2 c chopped fresh parsley
• 1/2 c chopped fresh basil
• parmesan cheese, shaved, to taste

1. In a large pot of boiling salted water, cook pasta until al dente. Drain, and transfer to a serving bowl.
2. In a large skillet, heat oil over medium heat, then add shallot, stirring. Saute until golden brown, about 5 minutes. Add zucchini, yellow squash, lemon, salt, and pepper. Cook, stirring occasionally, until vegetables are just tender, about 5 minutes. Transfer to the serving bowl with pasta. Stir in nuts, parsley and basil. Season to taste with salt and pepper and top with shaved parmesan.
3. Comment

pasta, olive oil, shallot, zucchini, yellow squash, lemon, salt, black pepper, hazelnuts, parsley, fresh basil, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/whole-wheat-pasta-with-summer-squash-toasted-hazelnuts-50143810 (may not work)