|Salt and pepper, to taste|
|3/4||pound imported Italian conchiglioni (large pasta shells)|
|1/4||cup olive oil|
|3||small (1 pound) young zucchini, quartered lengthwise, chopped into 1/2-inch pieces|
|1||pound (1 1/2 pints) small cherry tomatoes|
|2||cloves garlic, finely chopped|
|1||teaspoon grated lemon rind|
|1/4||teaspoon crushed red pepper|
|1/2||cup grated Parmesan|
|1/3||cup seasoned Italian bread crumbs|
|Wedge of Parmesan, shaved (for serving)|
1. In a large pot of boiling salted water, cook the conchiglioni for 10 minutes or according to package directions, until it is tender but still has some bite. Dip a heatproof measuring cup into the pasta cooking water and remove 1/4 cup.
2. Drain the pasta into a colander; do not rinse.
3. In a pan large enough to hold all the pasta later, heat the olive oil. Add the zucchini and cherry tomatoes. Cook over medium heat, stirring often, for 7 minutes or until the zucchini is just becoming tender. Add the garlic, lemon rind, and red pepper. Stir another 2 minutes.
4. Add the pasta cooking water, stir gently, and turn the heat to high for 1 minute. The mixture will thicken as the water evaporates. Add the conchiglioni and toss gently until it is hot. Sprinkle with grated Parmesan and bread crumbs. Serve with shaved Parmesan.