Spaghetti with Zucchini and Lemon. In 2 tbs olive oil saute about 4 cups sliced zucchini or summer squash (1/3" thick) and 4 cloves minced garlic until zucchini begins to brown. Sprinkle with dash of salt and pepper. Add juice of 1 lemon and 6 large leaves of basil cut into strips. Stir and remove from heat. Serve atop 1# hot pasta tossed with 1 c. grated peccorino cheese.