Recipe

Penne Tricolore Recipe

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Ingredients

Directions

Step #1 In a large pot of boiling, cook the penne rigate until almost done, salted water, about 11 mins.
Step #2 Add the zucchini, summer squash, & carrots & bring back to a boil.
Step #3 Cook until the vegetables & penne are just done, about 2 mins longer.
Step #4 Reserve 1/2 c of the pasta water.
Step #5 Drain the penne & vegetables.
Step #6 In a large bowl, olives, vegetables, salt, lemon zest, oil, toss the pasta, 6 tbsps of the reserved pasta water, Parmesan, basil, lemon juice, & pepper.
Step #7 If the pasta seems dry, add more of the reserved pasta water.
Step #8 Serve with extra Parmesan.
Step #9 Seeding Zucchini & Summer Squash:.
Step #10 Because the zucchini & summer squash are boiled in this recipe, it's a good idea to seed them first.
Step #11 Otherwise, the pulpy seeds get water-logged.
Step #12 To remove them, cut the zucchini or squash into quarters lengthwise.
Step #13 Then simply cut off the seeds.
Enjoy the Penne Tricolore recipe