Summer Squash Pasta

This recipe makes a delicious entree topped with sliced Italian sausage, grilled chicken or shrimp.  It can also be served as a nutritious side to a main dish such as chicken or eggplant Parmesan.

Summer Squash Pasta

2 small zucchini, cut into sticks
2 small yellow squash cut into rounds
1 box fettuccine
3 cloves garlic
1/4 - 1/2 cup olive oil
a handful of fresh basil, minced
a handful of fresh parsley, minced
1 lemon
sea salt
fresh ground pepper

Salt a large pot of water, and heat to boiling.  When water is boiling, add pasta and set timer for 10 minutes.  Meanwhile heat large skillet or wok.  Add 1/4 cup olive oil to skillet.  Peel and crush garlic.  Mince and add to pan.  When it begins to brown, add zucchini and squash and toss.  Squeeze your lemon to produce a few tablespoons of juice and add to pan.  Zest about a half a teaspoon of zest from lemon and set aside.  When pasta is done, using tongs or a pasta spoon, add hot pasta to squash pan.  Add a bit more oil so it doesn't stick.  Toss pasta and vegetables.  Remove from heat and toss in minced herbs and lemon zest.  Top with Parmesan cheese, or crushed red pepper.  Serve as desired.