Shrimp-and-Squash Penne

Spring has sprung, or so the calender is telling us... Although not made with ingredients particularly associated with spring, this very light dish undoubtedly has some "spring appeal" to it: crunchy vegetables, fresh lemon juice, Italian herbs, chives from your garden and green onions, all mixed with pasta and shrimp - hmmm...

Ingredients (to serve 4, if not more...):

2 tablespoons olive oil
4 cups thinly sliced yellow squash (about 4 small)
3 cups thinly sliced zucchini (about 3 medium)
1 pound medium shrimp, peeled and deveined
1/3 cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 shallots
4 cups hot cooked penne (about 1/2 uncooked)
1/2 cup thinly sliced fresh chives and/or green onions
1/4 (to 1/2) cup grated parmesan cheese

Preparation (about 25 minutes):

1. Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini and sauté 10 minutes.

2. Add shrimp and sauté 3 minutes.

3. Add next six ingredients (juice through shallots) and cook until shrimp are done (only a few more minutes; do not overcook shrimp, they will turn dry!).

4. Combine shrimp mixture, pasta, chives, and cheese in a large bowl and toss gently.

Serve with a glass of chilled white wine and ... enjoy!