Zucchini and Yellow Squash Spaghetti

I made this one with zucchini from my branch president's garden and squash from Dave's.  I am glad people share their produce with me.  You don't see any green from the zucchini in this one because I had had the zucchini for awhile so I peeled it.  This was yummy, but a little time consuming, I cut all the veggies by hand.  

I cut my veggies bigger than was suggested, so I used linguini noodles so they would all be about the same size.

This recipe made a ton, I think I got six really big servings out of it. 

I got this recipe from: http://www.melskitchencafe.com/zucchini-yellow-squash-spaghetti/

INGREDIENTS

• 8 ounces spaghetti noodles
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 4 zucchini, julienned, about 7 cups (see note above)
• 2 yellow squash, julienned, about 3 1/2 cups (see note above)
• Salt and black pepper to taste
• 2 tablespoons fresh lemon juice (from about 1 large lemon)
• 1/2 cup grated Parmesan cheese
• 1/2 cup thinly sliced fresh basil
• 1 tablespoon minced lemon zest

DIRECTIONS

1. In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).
2. While the spaghetti is boiling, saute the garlic in the olive oil in a large nonstick skillet over medium heat until the garlic is fragrant, about 30 seconds. Stir in the julienned zucchini and squash. Season with salt and pepper to taste (about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender.
3. Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.