Shrimp-And-Squash Penne

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2 tablespoons olive oil

4 cups thinly sliced yellow squash (about 4 small)

3 cups thinly sliced zucchini (about 2)

1 pound medium shrimp, peeled and deveined

1/4 cup fresh lemon juice

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

3 garlic cloves, minced

4 cups hot cooked penne (about 1/2 pound uncooked tube-shaped pasta)

1/2 cup thinly sliced fresh chives or green onions

1/4 cup (1 ounce) grated fresh Parmesan cheese

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