Spaghetti with Tomato Lemon Sauce

This recipe is especially good in the summer when tomatoes and zucchini are in season.

2 pounds fresh tomatoes, diced

1 medium zucchini diced
1 pound spaghetti

Juice of one lemon

6 tablespoons extra virgin olive oil

1/4 cup grated parmesan cheese

Place the tomatoes and the zucchini in a large pasta serving bowl and sprinkle with a generous amount of salt and pepper.  Meanwhile, cook spaghetti according to package directions in boiling salted water until al dente. Drain well and add to the serving bowl.  Dress with lemon juice and olive oil.  Topp with parmesan cheese.

Serves 6