Recipe:

Sautéed Summer Squash Noodles (about 10 small servings)

Here’s a simple way to use up your summer squash. I like to cook these veggies just a bit so they’re slightly firm–not mushy.

1 lb. yellow squash (cut into long very thin strips)

Salt, as desired

1 lb. zucchini (cut into thin rounds)

1 leek (about 4 inches of the white part, sliced in thin rounds)

1.5 oz butter

3/4 oz minced fresh herbs, such as tarragon, basil and cilantro

Toss the squash, zucchini, and leeks together in a large bowl.

Heat the butter over medium heat. Add the vegetables and sauté them tossing frequently, until they are heated through and tender–about 5 minutes.

Season the vegetables with salt and pepper. Add the chopped herbs and serve immediately.