BABY SQUASH AND FARFALLE

2 cups farfalle (bow tie shaped pasta)
4 tablespoons virgin olive oil
1 cup zucchini, pattypan, yellow, or crookneck squash
1 medium onion, sliced into 1/2-inch pieces with each ring, halved
2 garlic cloves, minced
1/4 cup fresh oregano
1 cup fresh basil, cut chiffonnade style
1/2 lemon, juiced
5 ounces grated Parmesan cheese

Cook farfalle according to package directions, until al dente.

Put olive oil in nonreactive skillet. Heat and add rinsed squash and onions. Cook until onion and squash are starting to brown.

Add garlic and cook until fragrant.

Add fresh herbs and saute for just a few seconds or until herbs release their flavor (you will smell this). Remove from heat.

Sprinkle veggies with lemon juice. Coarsely grate a 5 ounce piece of Parmesan on the veggies, so it melts; set aside.

Toss farfalle noodles with a touch of olive oil. Serve in bowls topped with the squash mixture.

Servings: 4
Source: Ventura County Star, July 2003