Instructions: Toss shrimp with red pepper flakes, chives, lemon juice, and salt and pepper to taste. Set aside. In a large skillet, heat olive oil, add garlic and onion, and saute until onion is translucent, about 3 to 5 minutes. Add zucchini, yellow squashes, and dried tomatoes and stir-fly for 2 minutes.

Add shrimp mixture and quickly stir-fry just until shrimp are no longer pink. Keep warm. Bring a large pot of lightly salted water to boil for the pasta and cook pasta according to package directions. Drain. Return to pot and toss with pesto sauce. Serve plates of pasta with shrimp and zucchini mixture on top. Sprinkle generously with chopped basil and Parmesan cheese.

Kitchen Garden"

NOTES : Colorful, quick and festive, this zesty dishs aroma will make everyones mouth water.

This recipe is a bit rich with oil so wed tinker with it.

This dish reminds me of one Bob and I had at Cucina Cucina. That dish was cheese filled raviolis with 2 sauces: marinara and sundried tomatoes, 1/4-inch wide strips of zucchini and mushroom - oil and garlic, salt and pepper. rave It too had too much oil to be pleasant. I tilted the plate.

Anyway - the sundried tomatoes and zucchini make a great pair!

pat

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