Body
Ingredients 8 ounces long pasta (I used fettuccine) 2 tablespoons olive oil 2 medium yellow summer squash, sliced thinly 6 cloves garlic, minced salt and pepper, to taste 1/2 cup parmesan cheese, freshly grated 1/2 cup fresh basil, torn into pieces 1 tablespoon lemon juice Boil the pasta according to the box directions, and be sure to reserve at least one cup of the pasta water. While the pasta cooks, heat the olive oil over medium heat in a large skillet.