Penne Tricolore

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

1. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes.
2. Add the zucchini, summer squash, and carrots and bring back to a boil.
3. Cook until the vegetables and penne are just done, about 2 minutes longer.
4. Reserve 1/2 cup of the pasta water.
5. Drain the penne and vegetables.
6. 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.
7. If the pasta seems dry, add more of the reserved pasta water.
8. Serve with additional Parmesan.

penne rigate, zucchini, summer, carrots, other black olives, fresh basil, parmesan cheese, olive oil, lemon, lemon juice, salt, freshground black pepper

Taken from www.foodandwine.com/recipes/penne-tricolore (may not work)