Summer Squash Lemon Spaghetti Recipe

Prepare the spaghetti according to the package directions, and cook all the way through.

Drain when the noodles are done cooking, and return the noodles to the pot.

Chop up the zucchini and summer squash (measure out 5 cups after cutting) by cutting the squashes into coins and then lengthwise and width-wise through the coins.

Place the pine nuts in the pan without any oil over medium heat.

Lightly toast by stirring until lightly brown. The nuts will burn easily, so watch carefully.

Combine the olive oil and garlic in a large saucepan over medium-low heat.

Stir until fragrant.

Add the chopped squash and zucchini to the olive oil mixture.

Stir until tender.

Add in the parmesan cheese and breadcrumbs.

Season generously or to taste with salt and pepper. Stir until well combined.

Add the zucchini and squash mixture to the drained spaghetti.

Add in the lemon juice, salt, and pepper to taste, and the previously toasted pine nuts.

Stir until combined.

Enjoy immediately.