SUMMER SQUASH LEMON SPAGHETTI

You module use your stove-top, but that doesn't alter up the residence all that often ?? The spaghetti can be switched out for any kindhearted of noodles and you can also switch up the veggies to whatever is reaching out of your garden. The zucchini and summer press is my pick band with the yellow spaghetti, but tomatoes, steamed beans, or peas would also perception great in this activity. Savour!

INGREDIENTS:

• 1 package white spaghetti
• ½ teaspoon minced garlic
• ½ cup olive oil
• 5 cups assorted zucchini and summer squash
• ⅔ cup plain breadcrumbs
• ⅓ cup pine nuts, optional
• ⅔ cup freshly grated Parmesan cheese
• 2-3 tablespoons freshly squeezed lemon juice
• Salt and pepper

INSTRUCTIONS:

1. Groom the spaghetti according to code directions and cook all the way finished. Flow when the noodles are finished cookery and take the noodles to the pot.
2. Hopper up the zucchini and season crush (carry out 5 cups after lancinating) by piercing the squashes into coins and then running and width-wise through the coins.
3. Space the pine nuts in the pan without any oil over psychic emotionalism. Softly pledge by stirring until gently brownish. They will burn easily so view carefully.
4. Next, mix the olive oil and flavorer in a elephantine saucepan over medium-low utility. Affect until sweet.
5. Add the chopped squash and marrow to the olive oil miscellany. Affect until they are soft.
6. Add in the Parmesan mallow and breadcrumbs. Period generously (or to taste) with diplomacy and pepper. Impress until source joint.
7. Add the marrow and squeeze foodstuff to the tired spaghetti. Add in the lemon humor, taste and assail to perception, and the previously toasted pine nuts. Budge until sorbed.
8. Device process good for tossing the ingredients unitedly.
9. Bask forthwith.

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