2 tbsp. olive oil
2 or 3 zucchini, sliced
2 or 3 yellow squash, sliced
1 clove garlic, chopped
3 cloves shallots, chopped
1 sm. onion, chopped
2 tbsp. tomato paste
1/4 c. chicken broth - low-salt
1/4 c. white wine
1 bay leaf
1/2 tsp. each: oregano, basil, sage, parsley
1/4 tsp. rosemary
Cooked psegheties
Grated Parmesan and Romano

In a very large pan (with a cover), heat olive oil. Add onions and saute until soft then add garlic and shallots. Saute for a couple of minutes until garlic starts to brown. Then add zucchini and squash. Toss to coat. Let cook for 5 minutes, turning vegetables so they don't burn. Add the tomato paste, broth and wine. Stir. Add bay leaf. Cover, cook for 2-3 minutes. Add herbs. Cover. Cook until squashes start breaking down. Cover and remove from heat.

Serve over pasta and sprinkle cheese over top. Be sure to serve up the liquid in the pan also - that's the good part. Place any remaining pasta in pan with leftover vegetables and toss. Save for lunch! Try this with shrimp or scallops as a tasty variation.