Squash Vermicelli - cooking recipe

Ingredients

4 c. hot, tender-cooked vermicelli (thin spaghetti), drained
1 green squash (zucchini), shredded
1 yellow summer squash, shredded
1/2 c. chopped scallions (or chives or onions)
1/2 c. fat-skimmed chicken broth
4 Tbsp. grated Parmesan cheese
2 tsp. fresh or 1/2 tsp. dried basil leaves
juice and grated peel of 1 lemon
pinch of each: grated nutmeg and red pepper flakes
salt or garlic salt and coarse pepper to taste
2 Tbsp. minced fresh parsley (optional)

Preparation

Cook vermicelli in boiling, salted water according to package directions.
Meanwhile, shred zucchini and slice scallions; add to spaghetti water, in the last minute, just until heated through. Drain well.
Return well drained pasta-zucchini mixture to pot. Stir in remaining ingredients and heat gently over lowest heat. Toss together lightly and serve when heated through.
Makes 8 servings.