Penne with Julienned Summer Squash

Bring a large pot of water to a boil. Salt water to taste like the ocean. Add penne. Cook to al dente.

While water is coming to a boil and pasta is cooking, take patty pan squash and cut into two equal pieces. Laying each half cut side down, cut 1/4 inch slices. Stack those slices, and cut into a 1/4 matchstick julienne.

Preheat two large saute pans with two tablespoons of oil each. Working in batches so squash is mostly in one layer in each pan, saute match sticks until softened and lightly golden. Remove to plate and repeat with more oil until all squash is cooked.

Meanwhile, mince garlic, slice peppers, remove zest from the lemons, and grate cheese. Working in one or two saute pans to accommodate all ingredients, return squash to pan along with garlic and peppers. Add one or two serving spoonfuls of pasta water per saute pan along with the lemon zest. Drain pasta and add to pan tossing with other ingredients.

Add Parmesan cheese, tossing to combine with salt and pepper to taste.