Ingredients
3 to 4 small to medium yellow summer squash
2 teaspoons olive oil
4 tablespoons chopped basil
2 medium cloves garlic, pressed
1/4 cup grated fresh Parmesan cheese
Preparation
Draw the julienne peeler down over the squash, making spaghetti-like strands or thin, broader noodle-like slices. In a large skillet, heat olive oil over medium heat. Add the squash strands and cook for a few minutes, or just until softened. Add the garlic and basil and continue cooking for about 30 seconds to 1 minute longer. Add salt and pepper to taste. Toss with the Parmesan cheese and serve immediately.
