Summer Squash Lemon Spaghetti

Steps

1. Prepare 1 (16-ounce) package spaghetti noodles according to the package directions. Drain when the noodles are done cooking and return the noodles to the pot.

2. Cut the squash and zucchini into half-moon shapes and measure 5 cups assorted zucchini and summer squash.

3. Place ⅓ cup pine nuts, into the pan without any oil over medium heat. Lightly toast by stirring until lightly brown. They will burn easily so watch carefully. Remove them from the pan and set aside.

4. Next, combine the olive oil and garlic in a large saucepan over medium-low heat. Stir until fragrant.

5. Add the chopped squash and zucchini to the olive oil mixture. Stir and cook until they are tender.

6. Add in ⅔ cup grated parmesan cheese and ⅔ cup plain breadcrumbs. Season to taste with salt and pepper. Stir until well combined.

7. Add the zucchini and squash mixture to the drained spaghetti. Add in 2-3 tablespoons lemon juice, and more salt and pepper to taste if needed. Add the toasted pine nuts if using and stir to combine.