Summer lemony pasta with sugar snaps, squash and herbs

Ingredients: 1 box penne (or similar) whole wheat noodles, 2 c. sugar snap peas, 1/4 c. fresh lemon juice, 2 t. lemon zest, 1/2 t. salt, 3 T EVOO, 1/4 c. chopped fresh herbs (basil, parsley, mint, etc…), 1 summer squash, shaved parmesan.

Steps: If you have yellow summer squash, chop into matchsticks; if you have ronde de nice (green striped summer squash), cut in half and remove seeds and pulp before cutting into matchsticks. Saute squash in a little EVOO for a few minutes. Meanwhile, cook pasta according to package, adding sugar snaps during last 3 minutes of cooking. Drain and rinse with cold water then set aside. Combine lemon juice, zest and salt in a large bowl; whisk in oil then toss in the herbs and squash. Top with shaved parmesan and serve room temperature.

Spring Salad

Serves 2-4

Ingredients: Large bunch of mixed greens, couple of scallions roughly chopped, one mint sprig roughly chopped, lemon dressing (see below), feta (or similar) cheese.

Lemon dressing: 1/4 c. EVOO, 1 T. honey, 1 heaping T. fresh lemon juice, zest of 1/2 lemon, 1 T. apple cider vinegar, salt & pepper to taste

Steps: Thoroughly wash greens, combine all and top with dressing.