About the Dish

4 ounces Linguine
8 ounces Summer Squash
1 Shallot
2 cloves Garlic
3 ounces Salad Tomatoes
1 tablespoon Capers
2 tablespoons Sunflower Seeds
1 teaspoon Bragg Liquid Aminos
1 sprig Basil
Per Serving
Calories 410
Total Fat 23 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Sodium 530 mg
Total Carbohydrates 41 g
Dietary Fiber 8 g
Sugar 7 g
Protein 15 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Did you know that radler is German for cyclist? Traditionally, a fifty percent mixture of beer and soda radlers are low-alcohol beers meant to be consumed while you workout. (Kind of puts Gatorade to shame, in my opinion.) For the fruity flavors in this dish, we want a beverage that brings refreshing complementary fruit flavor.

Red Hare Brewings Tangerine SPF 50/50 - Marietta, GA

Vilana - Crete, Greece

Vilanas are bright and refreshing with a hint of bitter almond note that I feel would go well with the whole wheat pasta. The crisp, quaffable nature of this wine should remind you of summer, like the squash in this dish.

Boutari Vilana, ‘Kretikos,’ Crete Greece


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Halve squash lengthwise; thinly slice crosswise. • Peel, halve and thinly slice shallot. • Peel and mince garlic. • Halve tomatoes. • Pick and roughly chop basil leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes. • Reserve 1 tablespoon cooking liquid. • Drain pasta.
While pasta cooks: • Place a large sauté pan over high heat. Add 1 tablespoon olive oil. When oil is hot, add squash. Cook, stirring occasionally, until squash starts to soften, 3-4 minutes. • Add shallot and garlic. Cook, stirring occasionally, until fragrant, about 1 minute. • Fold in tomatoes, capers, sunflower seeds, reserved pasta cooking water, liquid aminos and 1/2 teaspoon kosher salt.
• Add pasta. Cook, tossing to incorporate pasta, about 1 minute. • Remove from heat. Add basil. Taste and adjust seasoning as desired with kosher salt and black pepper.
Divide pasta between 2 plates, and enjoy!