1 pound pasta of your choice
1/2 c. olive oil
1 medium zucchini, diced
1 medium yellow squash, diced
1 tomato, diced
1 bell pepper (any color), seeded and diced
2 cloves garlic, minced
Juice of 2 lemons
1 tbsp. dried dill weed
Salt and pepper
Cook pasta according to manufacturer’s directions. Drain pasta and rinse it with cold water. Place pasta
in a large bowl. Add 1 teaspoon of the olive oil to the pasta and stir to coat. Add zucchini, squash,
tomato, and bell pepper to pasta and stir. In a medium-sized bowl, mix lemon juice, remaining olive oil, dill
weed, garlic, salt, and pepper. Pour olive oil mixture into pasta and stir to mix well.
1/2 c. olive oil
1 medium zucchini, diced
1 medium yellow squash, diced
1 tomato, diced
1 bell pepper (any color), seeded and diced
2 cloves garlic, minced
Juice of 2 lemons
1 tbsp. dried dill weed
Salt and pepper
Cook pasta according to manufacturer’s directions. Drain pasta and rinse it with cold water. Place pasta
in a large bowl. Add 1 teaspoon of the olive oil to the pasta and stir to coat. Add zucchini, squash,
tomato, and bell pepper to pasta and stir. In a medium-sized bowl, mix lemon juice, remaining olive oil, dill
weed, garlic, salt, and pepper. Pour olive oil mixture into pasta and stir to mix well.
