Instructions: Cook pasta according to package directions; drain, then return to the pasta cooking pot and cover to keep warm until ready to serve. While pasta cooks, wash and trim zucchini or yellow squash, then shred with a grater or food processor. Mince garlic. In a large skillet, heat oil over medium-high heat. Add garlic; saute about 30 seconds, stirring often. Add zucchini or squash, salt and basil; stir well and saute until liquid begins to draw out of zucchini or yellow squash. Reduce heat to medium-low, cover and simmer for 2 minutes. Remove cover and simmer until liquid is almost evaporated.

Add tomato puree, stir well and allow to simmr for 5-10 minutes. Serve over pasta with chopped fresh basil or parsley and Parmesan cheese.

Serves 1
NOTE: Double or quadruple recipe and freeze in single servings.

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