| | Directions | | Prepare spaghetti noodles according to instructions on box. Meanwhile, in a medium sized bowl, whisk together olive oil, Parmesan cheese, and lemon juice. Zest the lemon and chop the basil. Slice the summer squash and zucchini into thin slices and steam until tender. Cook spaghetti noodles until al dente, and then transfer noodles to a large serving platter. Arrange steamed summer squash and zucchini slices over pasta, and drizzle olive oil/lemon sauce over the top. Toss gently. Sprinkle additional Parmesan cheese, lemon zest, and chopped basil over the top, and serve hot. Add salt and pepper to taste. Note: This is so good on a summer night, with a cool and crunchy green salad, and a pitcher of lemonade. |
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| Ingredients | | - |  | 1 pound spaghetti |
| - | | 2/3 cup olive oil |
| - | | 2/3 cup grated Parmesan |
| - | | 1/2 cup Fresh Lemon Juice (3 lemons) |
| - | | 1 tablespoon lemon zest |
| - | | 1/3 cup chopped fresh basil leaves |
| - | | 1 yellow summer squash |
| - | | 1 zucchini |
| - | | Salt and freshly ground black pepper |
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