• Cooking Time: 12
• Servings: 6
• Preparation Time: 35
• Thin spaghetti noodles (about 8 ounces)
• Medium-Large zucchini
• Medium yellow squash
• Small yellow salad tomatoes (about 1.5 cups)
• Roma tomatoes (about 6)
• EVOO (about 3 Tbsp)
• Garlic cloves (about 3)
• Fresh herbs (about a half cup loosely packed garden herbs. I like basil, oregano and sage)
• Juice of 1 lemon
• Parmesan cheese for garnish

1. Set a pot of salted water on to boil. While waiting for the pasts to boil, prepare the vegetables.
2. Use the julienne peeler to cut thin strips from the surface of both the zucchini and the summer squash. I usually go about 4 passes deep before rotating. Set the peeled squash aside for a different use
3. Cut the salad tomatoes in halves or quarters depending on size. Halve and seed roma tomatoes before dicing shells.
4. By now your water should be boiling. Go ahead and add your pasta to the water. Refer to the package for proper al dente cooking time. (usually about 5 minutes). While your pasta is cooking, heat the EVOO in a large skillet. Press your garlic cloves into the oil and saute about 3 minutes. Roughly dice or snip with scissors your herbs. Saute with the garlic until just wilted.
5. Drain pasta and add to the skillet with the garlic, herbs and oil. Drizzle the juice of one lemon ove the top. Toss to to coat.
6. Add zucchini and squash strips and dice tomatoes. Continue tossing while cooking on medium low heat until the zucchini is warm and pliable.
7. Serve warm topped with grated Parmesan cheese for garnish.

This dish is a light pasta primavera and is chock full of veggies. To see a full visual tutorial for how to make this recipe, please visit Creative Green Living at: http://www.creativegreenliving.com/2013/09/light-healthy-summer-pasta-primavera.html