Dill Garden Vegetable & Pasta Toss

16oz linguine
2 medium summer squash, sliced 1/4 inch
2 medium zucchini, sliced 1/4 inch
1/4 cup butter
1 cup chopped fresh dill weed
1 tsp lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper

1) Cook linguine according to package directions. Drain.
2) Meanwhile, in 10-inch skillet bring 1/2 inch water to a full boil (2 to 3 minutes). Add summer squash and zucchini. Cover; cook over medium-high heat until vegetables are crisply tender (3 to 4 minutes). Drain.
3) Return vegetables to skillet. Stir in butter, dill weed, lemon juice, salt and pepper. Remove from heat.
4) Add linguine; toss lightly to coat. Serve with Parmesan cheese, if desired.

Review: I tweaked this recipe, after finding the dill was super yummy with the vegetables. I loved it and ate two bowls. mmmmmmm