Ingredients

• 2 tablespoons olive oil
• 6 green onions
• 2 garlic cloves 
• 1 medium zucchini
• 1 medium yellow summer squash
• 1 medium red bell pepper
• 1 teaspoon dry oregano
• 4 teaspoons parmesan cheese 

Preparation

1. Chop green onions. Mince garlic. Julienne cut zucchini, yellow squash and bell pepper.
2. Warm olive oil in a large, uncovered frying pan on medium heat.
3. Add green onions and garlic and sauté until soft.
4. Add remainder of vegetables and stir-fry lightly.
5. When vegetables soften, cover pan and lower heat to medium-low.
6. Cook for 20-30 minutes, until sauce has thickened. Season with oregano and serve over pasta.
7. Sprinkle one teaspoon of parmesan cheese over each serving of sauce.

Helpful hints

• This is nice served over linguine cooked al dente.
• If sauce seems too dry, you can add a little water or white wine.
• 1 medium zucchini and 1 medium yellow summer squash each yield 3/4 cup julienne cut.
• Crushed red or black pepper adds extra zest.