I prepared this dish last night and the fresh flavors were out of this world. Each bite packed so many great flavors and it was pretty easy to prepare. Yellow squash would work great in this recipe as well.

10 oz. Linguine
4 medium zucchini
6 tablespoons extra-virgin olive oil
4 garlic cloves, chopped
3 tablespoons fresh basil, chopped
1/2 to 1 tablespoon crushed red pepper flakes
juice from 1 lemon
5 tablespoons light cream
4 tablespoons Pecorino Romano cheese
salt, to taste
fresh cracked black pepper, to taste

Cook the Linguine according to the package instructions. Meanwhile, slice the zucchini into thin ribbons using a vegetable peeler. Heat the olive oil in a large skillet. Add the garlic and cook for 20-30 seconds. Lower the heat and add the zucchini. Stir frequently for about 5 minutes. Stir in the basil, red pepper flakes, lemon juice, cream, cheese, salt and black pepper.
To serve, place some of the pasta on your serving dish and then pile some of zucchini on top.

Serves 4