To begin making the Summer Squash Pasta, cook the pasta according to instructions in salted boiling water in a saucepan. Drain and reserve 1-2 ladles of the water.

Add squash and peas and let it cook for about 4 minutes or until the squash becomes tender.

In a saucepan, add butter and garlic. Sauce it for about 2 minutes and then add the pasta, vegetable mixture and saute for 2-3 minutes more.

After 2-3 minutes, add lemon juice, parmesan cheese and mix everything well. If the pasta is dry, add the reserved water to make it saucy.

Season with salt and pepper and toss to combine and it is ready to be served.

Serve Summer Squash Pasta along with Minestrone Soup for a light dinner on a weekday.