PREPARE pasta according to package directions; drain, reserving 3/4 cup cooking water.
HEAT oil in large skillet over medium-high heat. Add garlic; cook for 30 seconds or until fragrant. Add yellow squash, zucchini and ¼ cup reserved water; cook, stirring occasionally, for 6 minutes or until vegetables are tender and golden. Add remaining water to skillet and scrape to loosen any brown bits.
ADD pasta, cheese, thyme and lemon juice to skillet; stir gently. Heat through. Season with salt and pepper. Top with almonds.
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