MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pesto Paglia E Fieno With Green & Yellow Squash
 Categories: Italian, Pasta
      Yield: 4 Servings
 
      8 oz Spinach linguine
      8 oz Regular linguine
      1 tb Olive oil
      1 md Zucchini; cut lengthwise
           - into thin strips
      1 md Yellow summer squash;
           - cut lengthwise into
           - thin strips
           Salt
           Black pepper; freshly ground
    1/3 c  Basil pesto
 
  Bring a large pot of salted water to a boil over high heat. Cook both
  types of linguine, stirring occasionally, until al dente.
  
  While the pasta is cooking, heat the olive oil in a medium-sized
  skillet over medium heat, add the squash, and cook until softened, 3
  to 4 minutes. Season to taste with salt and pepper. Reduce the heat
  to low. Add about 1/2 cup of pasta water to the cooked squash and
  stir in the pesto. Keep warm.
  
  Drain the pasta and place in a large, shallow serving bowl. Add the
  squash and pesto mixture and toss gently to combine. Serve at once.
  
  Recipe by Vegan Planet by Robin Robertson
 
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