Zucchini & Yellow Squash Spaghetti
In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).

While the spaghetti is boiling, saute the garlic in the olive oil in a large nonstick skillet over medium heat until the garlic is fragrant, about 30 seconds. Stir in the julienned zucchini and squash. Season with salt and pepper to taste (about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender.

Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.


8 ounces spaghetti noodles
4 cloves garlic, minced
2 tablespoons olive oil
4 zucchini, julienned, about 7 cups (see note above)
2 yellow squash, julienned, about 3 1/2 cups (see note above)
Salt and black pepper to taste
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil
1 tablespoon minced lemon zest