Capellini with Julienned Zucchini & Yellow Squash

from Ben deVries, Luella Restaurant
Serves 2

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INGREDIENTS:
¼ cup butter
Olive oil
1 large shallot, chopped fine
Zest of 1 lemon
1 zucchini, julienned
1 yellow squash, julienned
4-5 ounces fresh capellini
5 leaves of basil, torn into large pieces
Parmesan cheese, as needed

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PREPARATION:

1. Heat butter with olive oil in sauté pan over medium heat.
2. When butter is melted, adding shallots and lemon zest.
3. As the zest starts to soften, add zucchini and yellow squash and cook until slightly softened.
4. Toss in cooked pasta, torn basil, and season to taste.
5. Garnish with Parmesan cheese.