diced carrots + peas - 1/2 cup

yellow squash (cut) - 1

pasta sauce - 7 tbsp

olive oil - 1 tbsp

oregano - 1 tsp

basil - 1 tsp

juice of half a lemon

grated parmesan cheese - 2 tsp

freshly ground pepper

salt to taste

Method:

Boil pasta, carrots and peas in water until cooked and drain. (Do not use a lot of water, and try not to throw it away - it has nutrients!) Fry pasta sauce in olive oil for a minute along with squash, oregano, basil, salt, pepper and a teaspoon of cheese. Add cooked pasta and vegetables. Stir well for a couple of minutes and remove from fire. Squeeze lemon and serve with a topping of the remaining cheese.