Summer Linguine

Summertime is made for exploring the abundant offerings at local farmers markets. Look for small, tender Blue Lake beans or richly flavored flat romanos. Fresh zucchini flowers add their sunny color and subtle squash flavor to this light vegetarian dish. Ingredients 1/4 cup extra-virgin olive oil, plus olive oil as needed 1 shallot, minced 2 cloves garlic, minced 2 russet or golden-fleshed potatoes, peeled and cut into small dice 1 zucchini, ends trimmed, cut in half lengthwise and then cut crosswise into half-moons 1/2 pound green beans (see note), ends trimmed and strings removed 1/4 pound zucchini flowers, stamens removed, optional 1/4 cup coarsely chopped fresh basil Juice of 1/2 lemon, or to taste 1 pound dried Italian linguine 2 tablespoons unsalted butter, at room temperature Freshly grated Italian Parmesan cheese Directions In a frying pan over medium-low heat, warm the 1/4 cup olive oil. Add the shallot and garlic and sauté for a few seconds, stirring frequently, just until the flavors are released. Add the potatoes and sauté, gently tossing once or twice, until just tender, about 7 minutes. Add the zucchini, green beans, zucchini flowers (if using) and basil. Continue sautéing, stirring occasionally, until all the vegetables are tender, about 10 minutes longer. Season to taste with salt, pepper and lemon juice. While the vegetables are cooking, fill a deep pot 3/4 full with lightly salted water and bring to a rolling boil. Add the pasta and stir a few times to prevent sticking. Cook until al dente, 7-8 minutes, or according to the package directions. Scoop out and reserve 1/2 cup of the cooking water. Drain the linguine thoroughly in a colander. Immediately place the sautéed vegetables with all their juices and the reserved cooking water in a large shallow pasta bowl. Add the linguine and butter, toss to mix well and serve immediately. Pass Parmesan cheese at the table.