Name: Penne Tricolore Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: ¾ lb penne rigate; 1 small zucchini; 1 small summer squash; 2 carrots; ½ cup kalamata olives; ½ cup fresh basil; ¼ cup parmesan cheese; ¼ cup olive oil; 1 lemon zest; 1½ tbsp lemon juice; ½ tsp salt; ¼ tsp fresh ground black pepper

How To Make Penne Tricolore

Enjoy a colorful plate of this penne Tricolore that’s made with zucchini, squash, and black olives for a delicious dish that’s packed with a zing.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

¾lbpenne rigate
1small zucchini
1small summer squash
2carrots
½cupkalamata olives,or other black olives
½cupfresh basil,chopped
¼cupparmesan cheese,grated
¼cupolive oil
1lemon zest,grated
1½tbsplemon juice
½tspsalt
¼tspfresh ground black pepper

Instructions

In a large pot of boiling, salted water, cook the penne rigate for about 11 minutes until almost done. Add the zucchini, summer squash, and carrots and bring them back to a boil.
Cook for about 2 minutes longer until the vegetables and penne are just done. Reserve ½ 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. Enjoy!

Recipe Notes

Because the zucchini and summer squash are boiled in this recipe, it’s a good idea to seed them first. Otherwise, the pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds.