Three Color Penne

- 3/4 pound penne
- 1 small zucchini, seeded and cut into two-inch-long matchstick strips
- 1 small summer squash, seeded and cut into two-inch-long matchstick
strips
- 2 carrots, peeled and cut into two-inch long matchstick strips
- 1/2 cup Kalamata olives, or other black olives, pitted
- 1/2 cup fresh chopped basil
- 1/4 cup Grated Parmesan cheese, plus more for serving
- 1/4 cup olive oil
- grated lemon zest, from 1 lemon, for serving
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper

In a large pot of boiling, salted water, cook the penne rigate until
almost done, about 11 minutes. Add the zucchini, summer squash, and
carrots and bring back to a boil. Cook until the vegetables and penne
are just done, about 2 minutes longer. Reserve 1/2 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.
Seeding Zucchini and Summer Squash:
Because the zucchini and summer squash are boiled in this recipe, it's a
good idea to seed them first because pulpy seeds get water-logged. To
remove them, cut the zucchini or squash into quarters lengthwise. Then
simply cut off the seeds.