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Garden Vegetable & Pasta Toss
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6 ounces uncooked dried linguine

2 medium (2 cups) yellow summer squash, sliced 1/4 inch

2 medium (2 cups) zucchini, sliced 1/4 inch

1/4 cup Land O Lakes® Light Butter with Canola Oil

2 tablespoons chopped fresh dill  

1 teaspoon lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup cherry tomatoes, halved

Shredded Parmesan cheese, if desired

 *Substitute 2 teaspoons dried dill weed.

How to make

  1. STEP 1

    Cook linguine according to package directions. Add summer squash and zucchini during last 4 minutes of cooking time. Drain. Return to pan.

  2. STEP 2

    Stir in Light Butter with Canola Oil, fresh dill, lemon juice, salt and pepper. Remove from heat.

  3. STEP 3

    Add tomatoes; toss lightly to coat. Serve with Parmesan cheese, if desired.

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