Pasta with Zucchini or Summer Squash & Lemon

– adapted from Moosewood Restaurant Cooks at Home

12 oz pasta (I like penne or casarecce)

olive oil

2 garlic cloves, minced

2-3 zucchini &/or summer squash, thinly sliced

juice of 1 lemon

1 small bunch basil

1 c. grated Pecorino &/or Parmesan cheese (3 ounces)

dash of sea salt

fresh ground black pepper

Optional additions: thinly sliced green or red pepper, swiss chard, or mushrooms

Cook pasta according to package directions. While pasta cooks, heat oil in large skillet. Add garlic, squash or zucchini, and any optional additions. Saute on medium-high heat until very tender. Add lemon juice, basil, salt, and pepper and remove from heat. When pasta is done, drain and place in large serving bowl. Dress with olive oil. Add 1 c. cheese and some black pepper and toss. Top with zucchini mixture and serve. Offer more cheese at table if desired. Serves 4