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Prepare pasta according to package directions. Measure out and reserve 1/2 cup cooking water before draining.
Heat oil in large skillet over medium heat; add squash, zucchini and snow peas. Cook until tender-crisp.
Add sundried tomatoes, garlic, salt and pepper. Cook, stirring, for 2 minutes or just until fragrant.
Add hot cooked pasta and reserved cooking water. Toss to coat.
Squeeze lemon halves over pasta and toss in basil. Sprinkle with feta cheese.
This simple and elegant recipe showcases beautiful garden Vegetarians tossed with lemony pasta.
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