Ingredients
¾lbpenne rigate
1small zucchini
1small summer squash
2carrots
½cupkalamata olives,or other black olives
½cupfresh basil,chopped
¼cupparmesan cheese,grated
¼cupolive oil
1lemon zest,grated
1½tbsplemon juice
½tspsalt
¼tspfresh ground black pepper
Preparation
In a large pot of boiling, salted water, cook the penne rigate for about 11 minutes until almost done. Add the zucchini, summer squash, and carrots and bring them back to a boil.
Cook for about 2 minutes longer until the vegetables and penne are just done. Reserve ½ cup of the pasta water. Drain the penne and vegetables.
In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water.
Serve with additional Parmesan. Enjoy!
