This healthy pasta dish has a lovely light flavor and is loaded with veggies. The lemon sauce is tangy without being overpowering and works well with the summer squash and peppers. This meal can also be served hot or cold so it’s great for a picnic. Feel free to experiment with different veggies and use whatever you have on hand.

• Ingredients
• 1 pound of fusilli
• 2 tablespoons butter or olive oil, divided in half
• 1 bell pepper, sliced
• 1 summer squash, sliced
• 1 cup frozen peas
• Salt & Pepper to taste
• 2 tablespoons flour
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/4 cup lemon juice
• 1 tablespoon lemon rind
• 1/2 cup minced fresh parsley
• 1 cup parmesan cheese

Directions:

Place a large pot of salted water on the stove and bring to a boil. Add the pasta and cook for 8-10 minutes until al dente. Meanwhile, heat 1 tbsp of the butter in a large skillet over medium heat. Add the peppers and summer squash and season with salt and pepper. Saute for 10 minutes until softened. Add the frozen peas and cook for another minute. Spoon the veggies into a bowl and cover to keep warm. In the same skillet, add the second tbsp of butter and place over medium-low heat. Add the garlic and the flour and cook for 1 minute. Gradually add the chicken broth, stirring to prevent lumps. Bring to a boil, add the lemon juice and rind, reduce heat to low and simmer. When the pasta is done,drain and return to the pot. Add the lemon sauce, veggies, parsley and parmesan cheese and stir to combine.