Penne With Summer Squash

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

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.

penne pasta, olive oil, garlic, shallots, zucchini smalls, salt, freshly ground pepper, fresh basil, fresh chives, parmesan cheese shaved

Taken from www.yummly.com/recipe/Penne-With-Summer-Squash-1668274 (may not work)