In the Kitchen with Lisa and Valonda: Zesty squash and zucchini pasta

After showing off a variety of blueberry desserts, Valonda and Lisa are back with an easy pasta side dish. This month’s Got to Be Good Cookin’ recipes all contain veggies and herbs grown by local farmers. Check out the video for Lisa’s tips on a mess-free way to stir in the honey and the perfect time to add the squash and zucchini to the boiling pasta.

• 3 cups orzo pasta or 2 cups bow-tie pasta
• 1 medium NC zucchini, thinly sliced (1 ¼ cups)
• 1 medium yellow summer NC squash thinly sliced (2 cups)
• ¼ cup finely chopped shallots
• 1 ½ tablespoons margarine
• ¾ cup chicken broth
• ¼ cup lemon juice
• 1 tablespoon cornstarch
• 1-tablespoon honey
• ½ teaspoon dried dill weed
• 1/8 teaspoon salt
• 2 tablespoons finely shredded Parmesan cheese

Cook the pasta in a large saucepan according to package directions, add zucchini and yellow squash last 3 minutes. Drain and return to saucepan. Meanwhile, cook shallots in hot margarine in small saucepan until tender. Combine broth, lemon juice, cornstarch, honey, dill weed and salt in small bowl and add to shallots. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Pour over pasta mixture and toss gently to coat. Sprinkle with Parmesan cheese before serving.