Penne with Summer Squash

== Ingredients ==
* 1 lb. dry penne pasta, preferably whole-wheat
* ¼ cup olive oil, preferably extra-virgin
* 3 medium cloves garlic, minced
* 2 large shallots, finely chopped
* 4 small zucchini (1 lb), very thinly sliced
* 8 oz small pattypan squash, quartered (2 cups)
* 1½ tsp finely grated lemon peel
* ½ tsp salt
* ½ tsp freshly ground pepper
* ½ cup finely shredded fresh basil
* ⅓ cup chopped fresh chives
* ½ cup shaved fresh Parmesan cheese (optional)
== Directions ==
# 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.
# 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.
# Drain penne, reserving 1 cup cooking water. Stir lemon peel, salt, pepper and reserved cooking water into Squash mixture.
# 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.
Category:Vegetarian Recipes
Category:Chives Recipes
Category:Parmesan cheese Recipes
Category:Pattypan squash Recipes
Category:Zucchini Recipes
Category:Penne Recipes
Category:Basil Recipes