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Ingredients

For 5 Servings

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2 tbsp olive oil
4 cups thinly sliced yellow squash (about 4 small)
3 cups thinly sliced zucchini (about 2)
1 lb medium shrimp, peeled and deveined
1/4 cup fresh lemon juice
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
3 garlic cloves, minced
4 cups hot cooked penne (about 1/2 lb uncooked tube-shaped pasta)
1/2 cup thinly sliced fresh chives or green onions
1/4 cup (1 oz) grated fresh parmesan cheese

Directions

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1 Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini, and sauté 10 minutes. Add shrimp; sauté 3 minutes. Add juice and next 5 ingredients (juice through garlic); cook 2 minutes or until shrimp are done. Combine shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently.

Directions

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1. Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini, and sauté 10 minutes. Add shrimp; sauté 3 minutes. Add juice and next 5 ingredients (juice through garlic); cook 2 minutes or until shrimp are done. Combine shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently.

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