Squash Vermicelli

• 4 c. hot, tender-cooked vermicelli (thin spaghetti), drained
• 1 green squash (zucchini), shredded
• 1 yellow summer squash, shredded
• 1/2 c. chopped scallions (or chives or onions)
• 1/2 c. fat-skimmed chicken broth
• 4 Tbsp. grated Parmesan cheese
• 2 tsp. fresh or 1/2 tsp. dried basil leaves
• juice and grated peel of 1 lemon
• pinch of each: grated nutmeg and red pepper flakes
• salt or garlic salt and coarse pepper to taste
• 2 Tbsp. minced fresh parsley (optional)

1. Cook vermicelli in boiling, salted water according to package directions.
2. Meanwhile, shred zucchini and slice scallions; add to spaghetti water, in the last minute, just until heated through. Drain well.
3. Return well drained pasta-zucchini mixture to pot. Stir in remaining ingredients and heat gently over lowest heat. Toss together lightly and serve when heated through.
4. Makes 8 servings.

vermicelli, green squash, yellow summer, scallions, chicken broth, parmesan cheese, basil, lemon, nutmeg, salt, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773390 (may not work)