Serves four

3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 onion, diced
2 red bell peppers, diced
2 courgette, cut into 1/2-inch half-wheels
2 summer squash, cut similarly
salt and pepper
1/2 cup fresh dill, chopped
10 large kalamata olives, sliced (optional)
juice of 1 lemon
450g linguine (Walken uses De Cecco)
4 tbsp sour cream

Lightly brown the garlic in the olive oil in a large skillet, on medium heat. Add the onion and red peppers, and sauté until soft. Add the courgettes and summer squash, and sauté until soft but not wilted. Salt and pepper to taste. Finally, add the dill, lemon juice and olives. Toss together and remove from heat. Toss the mixture with al dente linguine. Garnish with sour cream.