1 zucchini, chopped

1 yellow squash, chopped
1 large ripe tomato, chopped
Handful of fresh torn herbs (basil, parsley, marjoram)
1/4 cup of toasted pine nuts
1 package of brown rice spaghetti
Juice and zest of 1 lemon
2 cloves garlic, smashed and chopped
1/4 cup of extra virgin olive oil
Sea salt/freshly cracked black pepper

Prepare spaghetti as directed on box, set aside. In large pan, heat 2 tablespoons of olive oil, when glistening, add garlic and saute until fragrant but not brown. Add chopped vegetables to pan, lower heat and saute until veggies are somewhat browned and tender. You can add a little water to prevent sticking and burning. Once veggies are tender, add spaghetti and remaining olive oil, lemon juice and zest, pine nuts and fresh herbs. Turn off heat and toss in pan. Season with salt and pepper. Serve immediately.