Penne With Summer Squash

1 lb dry penne pasta
1/4 cup extra virgin olive oil
3 medium cloves garlic, minced
1 shallot, finely chopped
1 lb zucchini, very thinly sliced
1/2 lb small pattypan squash, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup finely shredded fresh basil
1/3 cup chopped fresh chives
1/2 cup shaved fresh Parmesan cheese

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 shallot and cook, stirring, until lightly browned, 2 minutes. Add zucchini and squash and cook, stirring occasionally, until tender and golden at edges, about 6 minutes.
3) Drain penne, reserving 1 cup cooking water. Stir in salt, pepper and reserved cooking water into squash mixture.
4) Transfer penne to large serving bowl. Add squash mixture, basil and chives, tossing to combine. Sprinkle with Parmesan cheese and serve hot.

Review: I could only find large pattypan squash, so I had a lot of food on my hands, since I used 4 zucchini and 2 large pattypan squash. We invited the 1st year girls (3 of 'em) from my husband's PhD program to share the food. Somehow, we still ended up with 6 servings of leftovers!! Everyone enjoyed it, but I'd recommend using less squash. ;)