Zucchini and Yellow Squash Noodles

• 1-1/2 pounds zucchini
• 1-1/2 pounds yellow squash
• 1 teaspoon olive oil
• 3 tablespoons basil pesto
• 1/2 tablespoon lemon juice
• 1/4 teaspoon crushed black peppercorns

Directions

1. Using a mandoline, cut the zucchini and yellow squash lengthwise into 1/4-inch-thick noodles. Discard the center of the squashes.
2. Heat the olive oil in a large saute pan.
3. Add the squash noodles and saute' until al dente.
4. Add the basil pesto, and toss lightly to mix thoroughly