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| ZESTY SQUASH AND PASTA | ||
| Yields 6 | ||
| 2 cups (4 oz.) bow tie pasta 1 med. zucchini, thinly sliced (1-1/4 cups) 1 med. yellow summer squash, thinly sliced (2 cups) 1/4 cup finely chopped shallots 1-1/2 tbsp. margarine 3/4 cup chicken broth 1/4 cup Realemon Lemon Juice from Concentrate 1 tbsp. cornstarch 1 tbsp. honey 1/2 tsp. dried dillweed 1/8 tsp. salt 2 tbsp. finely shredded Parmesan cheese |
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| Cook pasta in large saucepan according to pkg. directions, add zucchini and yellow squash last 3 minutes; drain and return to saucepan. Meanwhile, cook shallots in hot margarine in small saucepan until tender. Combine broth, Realemon, cornstarch, honey, dillweed and salt in small bowl; add to shallots. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Pour over pasta mixture; toss gently to coat. Before serving sprinkle with Parmesan cheese. | ||