4 to 5 slices bacon
1 or 2 garlic cloves, minced
1 sweet onion, chopped
1 medium yellow squash, thinly sliced
1 medium green zucchini, thinly sliced (or broccoli florets)
4 oz. mushrooms, sliced
grated Parmesan cheese
pasta (I like angel hair)

Cook bacon in pan. Set aside.

Remove excess fat, save a little drippings in pan. Use a garlic press, then sauté garlic and onions in drippings, turning until a little brown, then add thinly sliced yellow and green squash. Cook mixture until tender.

In a separate pan sauté mushrooms. Drain mushrooms and then add to cooked squash.

Cook your choice pasta as directed.

Serve squash and mushrooms over warm pasta. Crumble bacon and sprinkle freshly grated Parmesan cheese over top.

Submitted by: Leslie Rosenwinkel