Zucchini, summer squash and carrots are combined with Kalamata olives, basil and plenty of lemon to make a delightful summery pasta. If you've got a garden full of zucchini, use twice as much and simply omit the summer squash. Then you can call the dish "Penne Duecolore."Plus: More Pasta Recipes and Tips
Seeding Zucchini and Summer Squash 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.
A crisp, quintessentially summer white wine, such as a Fendant from Switzerland or an Orvieto or Soave from Italy, will accentuate the fresh basil and vegetables.