Penne With Summer Squash
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 pound dry penne pasta
preferably whole-wheat
1/4 cup olive oil
preferably extra-virgin
3 mediums garlic cloves, minced
2 lrg shallots, finely chopped
4 smalls zucchini, (1 lb.)
thinly sliced
8 ounces small pattypan squash, quartered (2 cups)
1 1/2 teaspoons finely grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup finely shredded fresh basil
 cup chopped fresh chives
1/2 cup shaved fresh Parmesan cheese, (optional)

Preparation

1 Bring large pot of lightly salted water to a boil. Add penne and stir occasionally to prevent sticking. Cook until just tender, about 10 minutes. 2 Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and shallots and cook, stirring, until lightly browned, 2 minutes. Add zucchini and squash and cook, stirring occasionally, until tender and golden at edges, about 6 minutes. 3 Drain penne, reserving 1 cup cooking water. Stir lemon peel, salt, pepper and reserved cooking water into squash mixture. 4 Transfer penne to large serving bowl. Add squash mixture, basil and chives and toss to combine. Sprinkle with Parmesan cheese if using and serve hot.

About


Lemon peel lends both tang and sweetness to this light summery dish. You can add extra salt if you prefer to omit the Parmesan cheese. Serve with black olives, some crusty bread and an arugula salad dressed with a red wine vinaigrette.