The zucchini and summer squash is my favorite combo with the lemon spaghetti, but tomatoes, steamed beans, or peas would also taste great in this dish. Enjoy!
Prepare the spaghetti according to 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.
Next, 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 they are tender.
Tongs work best for tossing the ingredients together.
Summer Squash Lemon Spaghetti https://therecipecritic.com/summer-squash-lemon-spaghetti/