Yellow Squash Pasta

Use a vegetable peeler to cut thin strips of squash or zucchini, stopping when you get to the seeds. Lay the squash strips out on paper towels and sprinkle with salt. Allow the squash to sit for 10-15 minutes.

After 10-15 minutes, dab the squash with paper towels, then ball up the strips and squeeze out the excess water.

Meanwhile, in a large skillet over medium heat, cook the garlic with the olive oil and Italian seasoning.

Add the squash to the pan with some black pepper to taste and cook until the squash is tender (about 5 minutes). Stir in the tomato sauce and cook for 5-7 more minutes.

Serve, topping with Parmesan cheese as desired.