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1
Peel the carrots and pierce with the parisienne scoop at a slight angle (this may require a little effort because carrots are so fibrous), then twist the scoop back and forth until the small ball is formed and slips from the carrot.
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2
Continue this process with the carrots, zucchini, and yellow squash until you have 1 cup each.
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3
Bring a small saucepan of water to a boil.
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4
Add the carrot balls and cook for 1 minute, or until the water returns to a boil.
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5
Remove and rinse under cold water to stop the cooking.
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6
Set aside.
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7
In a large 1 1/2-gallon pot, bring 1 gallon of water to a boil and season with salt.
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8
Place the penne pasta in the pot and return to a boil.
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9
While the pasta is cooking, heat a large 12 to 14-inch saute pan over medium-high heat.
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10
When hot, add the olive oil and heat for 30 seconds.
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11
Add the onions and cook for 3 to 4 minutes, until translucent and slightly browned around the edges, stirring frequently.
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12
Add the garlic and cook for 30 seconds.
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13
Add the zucchini and squash and continue sauteing the vegetables for an additional 3 minutes, stirring occasionally.
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14
Add the carrots and cook for 1 minute.
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15
Season with the salt, pepper, thyme, and parsley and toss to evenly combine.
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16
When the pasta is al dente, drain in a large colander and transfer the cooked penne to the saute pan along with the cooked veggies.
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17
Add 1/4 cup of the Parmigiano-Reggiano and toss to blend.
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18
Taste and adjust seasoning if necessary.
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19
To serve, divide the pasta among 4 pasta bowls and sprinkle with some of the remaining freshly grated Parmiggiano-Reggiano.
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20
Serve immediately.
