Penne with Summer Squash

Ingredients

 * 1 lb. dry penne pasta, preferably whole-wheat
 * ¼ cup olive oil, preferably extra-virgin
 * 3 medium cloves garlic, minced
 * 2 large shallots, finely chopped
 * 4 small zucchini (1 lb), very thinly sliced
 * 8 oz small pattypan squash, quartered (2 cups)
 * 1½ tsp finely grated lemon peel
 * ½ tsp salt
 * ½ tsp freshly ground pepper
 * ½ cup finely shredded fresh basil
 * ⅓ cup chopped fresh chives
 * ½ cup shaved fresh Parmesan cheese (optional)

Directions

 * 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.
 * 3) Add zucchini and squash and cook, stirring occasionally, until tender and golden at edges, about 6 minutes.
 * 4) Drain penne, reserving 1 cup cooking water. Stir lemon peel, salt, pepper and reserved cooking water into Squash mixture.
 * 5) Transfer penne to large serving bowl. Add Squash mixture, basil and chives and toss to combine.
 * 6) Sprinkle with Parmesan cheese if using and serve hot.