Lemon Garlic Pasta

Chop the ends off of the summer squash. Use a vegetable peeler to peel long strips from the beginning to the end of each squash. Continue to rotate the squash as you peel, until you get to the point where you start seeing seeds. Put the squash strips in a bowl and top with a few shakes of lemon pepper seasoning. Put a cast iron pan on medium heat and add olive oil. While the oil is heating, chop your garlic, parsley, and almonds. Toss the squash “noodles” in the pan for a few minutes, cooking until they are a similar texture to al dente pasta. Turn off the heat and add the garlic, parsley, almonds and salt to the squash noodles. Toss to combine. Squeeze the lemon on top and season with salt as needed.