a generous splash of extra-virgin olive oil
4 small zucchini, sliced 1/8 inch thick
1 large shallot, chopped
3 medium cloves of garlic, chopped
a sprig of thyme, just the tiny leaves
a few pinches of fine grain sea salt
8 ounces whole wheat penne pasta

3-4 handfuls of green beans and/or yellow wax beans, washed and tops and tails trimmed

- more extra-virgin olive oil
1 cup freshly grated parmesan cheese
1/2 cup chives, chopped (optional)
1/2 cup pine nuts, toasted (optional)
- more fine grain sea salt

Bring a large pot of water to a boil.

While the water is coming up to temperature put a large skillet over medium-high heat and add the olive oil. When it is hot stir in the sliced summer squash. Cook uncovered for 6 minutes or so, stirring only occasionally until the squash starts to brown a bit. Add the shallots, garlic, thyme, and salt. Cook until the garlic and shallots begin to soften, another minute or two. Remove from heat and set aside.

When they water is boiling salt it generously and add the penne. Cook per package instructions, but two minutes before the pasta is finished cooking add the beans to the pot. This way the pasta and beans should finish cooking at the same time. Drain and put the beans and pasta in a large bowl. Drizzle with a couple tablespoons of good quality olive oil and toss well. Add the zucchini and Parmesan and most of the chives and toss again. Taste and add more salt if needed. Arrange the pasta on a platter and sprinkle with the remaining chives and toasted pine nuts.

Source: mightyfoods.com