Lemon and Garlic Squash

1 Medium Zucchini, sliced or chopped
1 Medium Yellow squash, sliced or chopped
1 small onion, chopped
4 Garlic cloves, crushed
Juice of 1 lemon
Zest of 1 lemon
1 Cup cooked fusilli
2 Tbsp olive oil
1 C Vegetable broth
1 Can white beans

I am personally partial to olive oil and often get most of my daily fats from it. If you prefer, this can be done with cooking spray, just watch carefully during the saute, stirring or flipping regularly.

Drain beans and cook pasta, set aside.

Put olive oil in big sauté pan, set to medium low heat. Add garlic and onions. When soft and yellowed, add zucchini and lemon zest, allow to soften and begin to go transparent, flipping once.

Add lemon juice and broth, then cover to allow to steam. (Adjust flame as needed.) When liquid is burned off, and the squash browns on each side (will need to flip a few times during steaming), add pasta and beans, tossing gently. I like to cook it for a few extra minutes to ensure that everything is evenly heated. Serve warm or cold.

Serving Size: 2 - 3