Zucchini & Yellow Squash Spaghetti

So I am new to all this blogging stuff and it's hard to do much with an almost 3 month old baby, who loves to be held, lol.

I love this one cooking magazine and I have been getting it since about 2003. Well my suscription was up in Feb and I did forgot to renew it. So I just renewed it this month and got in my new issue. I see a few things I really want to make.

Last night for dinner we had Zucchini & Yellow Squash Spaghetti with lemon & Pecorino. Now my kids are not like most where you have to fight with them to get them to eat their veggies, well both my boys kind of are, but my oldest daughter is not bad and really likes veggies. Her favorite is green beans. All my kids go crazy over my stuffed artichokes, even my oldest son, who is the most plain and pickiest eater (he's 19 yrs old).

Anyways, I have another dish I make with Zucchini and squash and they love it. So I thought they would like this as well. Which they did like it. I also made "Very Cherry Shirley Temple" which I got from CouponClippingCook. Being Diabetic I did change the soda and use flavored sparkling water which had 0 carbs.

So here it is

Here is how you make it........

Makes 4 serving

Total time 20 minutes

Cook:

8oz dry spaghetti

Saute:

4 garlic cloves, thinly sliced

3 TBL olive oil

Stir in:

4 zucchini, julienned (7 cups)

2 yellow squash, julienned (3 1/2 cups)

2 TBL fresh lemon juice

Off heat, stir in:

1/2 cup grated Pecorino cheese

1/2 cup thinly sliced fresh basil

1 TBL minced lemon zest

Garnish with shredded Pecorino cheese

Cook spaghetti in a large pot of boiling salted water according to package; drain.

Saute garlic in oil in a large saute pan over high heat until fragrant, 30 seconds.

Stir in zucchini and squash then season with salt and pepper. Cook zucchini and squash until wilted, 1 minute, then add lemon juice; cook until both squashes are fork tender, 2 minutes more.

Off heat, stir in spaghetti, Pecorino, basil, and zest; garnish servings with shredded Pecorino.

Per serving: 396 cal; total fat (4g sat); 10 mg chol; 294mg sodium; 49g carbs; 3g fiber; 14g protein

Here is how mine turned out and my kids loved it, unfortunately I did not get enough to make more as my kids were whinning for. Oh well, next time.