This has quickly become one of my favorite dishes this Summer. It is something I came up with about a month or so ago after receiving an abundance of summer squash, and have made it at least once a week since. It is super easy to prepare, even with a crying three month old baby on my hip.

Please keep in mind that when I cook I sort of just throw things in the pan, so my measurements are rough guesses. I like to taste as I go along and add a little of this and a little of that, based on what I think the dish needs.

• Squash, I used two large zucchini because that is what I had on hand. Any Summer squash would work, and you can definitely use more. I usually do.
• 1 onion
• 2-3 tablespoons butter
• 1-2 tablespoons flour
• 1 cup milk
• 1 teaspoon salt
• 1 tablespoon lemon juice
• pepper
• a pinch of nutmeg
• 1/2 teaspoon dried thyme (you can use fresh, or not include it at all, but thyme is my favorite herb so I put it in everything!)
• 2/3 – 1 cup Parmesan cheese
• Pasta (Use whatever you like. Half a bag or box is about the perfect amount for this recipe.

1. Melt butter in a large pan over medium heat. Grate onion and squash and add to pan. I use the processor to do this, because quite frankly I hate using the box grater. Cook, stirring frequently until squash and onions are tender. In a pot bring water to a boil and cook pasta according to package directions.
2. To the pan add flour, stirring to coat squash. Slowly add milk, stirring as you pour it into the pan. Bring to a low simmer and reduce heat. Add salt, pepper, thyme, nutmeg, lemon juice, and Parmesan. Stir until cheese is melted.
3. Drain pasta and combine with sauce.