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