I found this one on My Recipes. The colors say spring to me, and it’s fresh and very light. I subbed soy parmesan for the Romano cheese, and used a little less shallots, too.
Pasta with zucchini and toasted almonds
2 cups grape tomatoes, halved
1 tablespoon minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra virgin olive oil, divided
1 9-ounce package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup grated soy parmesan
3 tablespoons sliced almonds, toasted
Combine the first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Plate the pasta; top with remaining mint. Then sprinkle on the cheese and almonds. Makes 4 servings.