I love to cook with fresh seasonal ingredients and while I don’t have a garden to go pick some zucchini for dinner it still reminds me of summer! I knew I wanted pasta and had zucchini from the grocery last weekend, but what kind of sauce… Keeping it fresh and light, I went with a lemon rosemary sauce! Must say it did not disappoint and came together so easily. Just a few ingredients and you have a delicious, light, vibrant dinner!

8 oz. pasta of choice (I used whole wheat spaghetti)
2 tbsp. olive oil
1 medium zucchini (cut in small quarters)
1 medium summer squash (cut in small quarters)
3 cloves of garlic
1 1/2 tsp. rosemary
1/2 tsp. salt
1/2 cup vegetable broth
2 tbsp. lemon juice
2 tbsp. grated Parmesan cheese
Parmesan shavings for garnish

Put olive oil in a pan over medium heat, add zucchini and squash, cook for 4-5 minutes. Add vegetable broth, garlic, rosemary, lemon juice and salt to taste. Cook for approx. 8-10 minutes or until zucchini is cooked through. Add grated Parmesan cheese to the zucchini/squash mixture and stir to coat well.

While the zucchini/squash is cooking, bring a large pot of water to a boil. As the water starts to boil, add some sea salt and then the pasta of your choice. Should need about 8-10 minutes but check the package for specific directions.

Once the pasta is done, add it to the pan with the zucchini and squash. Toss to coat well. Serve with Parmesan shavings.