I blanched the green beans in the pasta water to cook them evenly and retain their bright green color; add them at the beginning with the tomatoes if you prefer. Be sure to prep all of your vegetables before you begin cooking as you’ll want them to be done at the same time as the pasta.
1poundfresh green beansstem ends snapped and cut into 2-inch pieces
1pounddry whole wheat linguine
2tablespoonsextra virgin olive oil
1pintcherry tomatoesor 2 large tomatoes coarsely chopped
1largesweet onioncut in half then sliced into ¼" thick slivers on a diagonal
2zucchini squashsliced in ¼" thick rounds
2yellow summer squashsliced in ¼" thick rounds
1poundbutton or crimini mushroomssliced ¼" thick
salt and freshly ground black pepper
Parmigiano Reggiano or other good quality Parmesan cheese
Bring a large pot of water to boil. You’ll be using this to blanch the green beans and boil the linguine.
Add a small handful of salt to the boiling water, stir, then add the green beans. Let them boil for 3 to 4 minutes then scoop them out with a slotted spoon and set aside. If you like, you can plunge them into an ice bath to keep them crisp; drain before adding to the dish at the end. Set aside.
Add the linguine to the boiling water and stir so the strands don’t stick together. Cook according to package directions.
While the pasta cooks, heat a skillet over medium-high heat until hot. Add the olive oil, tomatoes, onion and a generous pinch of salt to help the onions release their liquid. Cook and stir until the tomatoes soften and their skins start to split. Add the squash and mushrooms; cook and stir until they reach your desired tenderness; for me, about 3 minutes.
When the pasta is al dente, scoop it out of the boiling water with a slotted spoon or pasta server and add directly to vegetable mixture in skillet. Add reserved green beans and ¼ to ½ cup pasta water to help the juices adhere to the pasta. Let mixture boil for a minute or two, while stirring, to thicken the sauce.
Remove from heat and add butter; stir to distribute evenly. Season to taste with salt and freshly ground black pepper and transfer to serving bowl. Using a vegetable peeler, top with a dozen or more shavings of Parmigiano Reggiano. Serve.