Fresh Tomato Sauce with Summer Squash Ribbons

An original recipe from The Artist’s Inn

This is a simple dinner that I came up with one night last week – using the bounty of the summer garden.. 1 small zucchini 1 small yellow squash ½ cup chicken broth Olive oil 1 medium onion, chopped 1 red pepper, chopped 2 medium tomatoes, trimmed and seeded and chopped 1 cup ham, chopped ½ cup shaved parmesan ½ cup heavy cream salt and pepper to taste 8 leaves of pesto basil Slice the zucchini and squash on a mandolin – or very thin lengthwise. Cook in chicken broth until they turn limp.  Set aside. In non-stick skillet, sauté veggies in olive oil, add ham, cheese and seasonings.  Finish with cream.  Pour over squash and zucchini.  Garnish with one sprig of basil. Serves 2.