Summer Squash Pasta

4 summer squashes or zucchinis
2 tablespoons fresh lemon juice
¼ cup chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh oregano leaves

 For the pasta, gently run a vegetable peeler down the length of the zucchini and yellow squashes to make thin ribbons. Stop when you get to the seeds and rotate to the next side until all thats left are seeds. Sautee the ribbons briefly to warm, or skip warming for a cold pasta salad. Toss the ribbons with the rest of the ingredients, let sit for at least 10 minutes so the flavors can incorporate, and serve.

Recipe from Rachael Ray