lemon caper spaghetti
lemon lovers delight
1 yellow summer squash, organic
1 lemon, organic
2 tablespoon olive oil
1 tablespoon capers,organic but not raw, drained
1 medium tomato, chopped
1 tablespoon flat leaf parsley
1 clove garlic
1.process squash using fine shredder blade,squeeze dry.
2.zest lemon and juice it,should be about 2 tablespoons juice.
3.combine oil with juice ,capers,and 1/2 the zest.
4.pour over squash and mix well.
5.top with tomato.
6.for gremolata,chop remaining zest with parsley and garlic and sprinkle over pasta.