1/3 c. olive oil
1/4 c. lemon juice
1 clove garlic, minced
1/2 tsp. grated lemon peel
1/2 tsp. oregano
1 lb. pasta
1 tbsp. olive oil
1/2 c. chopped red pepper
1 sm. yellow squash, shredded
1 sm. zucchini, shredded
1 c. quartered black olives
1/2 c. chicken broth
2 tsp. cornstarch
1 tsp. salt

In small saucepan, cook olive oil, lemon juice, garlic and seasonings until bubbly. Cool. In large skillet, heat 1 tablespoon olive oil; add red pepper, squashes and olives; stir until slightly cooked and hot. Add olive oil mixture to vegetables.

In a bowl, blend broth, cornstarch and salt. Add to oil-vegetable mixture and reheat. Add to hot pasta. Toss.