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Source: Food and Wine Quick from Scratch

Penne Tricolore
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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
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3/4 pound penne
1 small zucchini, seeded and cut into two-inch-long matchstick strips
1 small summer squash, seeded and cut into two-inch-long matchstick strips
2 carrots, peeled and cut into two-inch long matchstick strips
1/2 cup Kalamata olives, or other black olives, pitted
1/2 cup fresh chopped basil
1/4 cup Grated Parmesan cheese, plus more for serving
1/4 cup olive oil
grated lemon zest, from 1 lemon, for serving
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper




In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 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.

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 because pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds.


Wine Recommendation: 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.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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