1.Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender, adding zucchini and squash for the last 30 seconds of cooking. Drain; return to pan.
2.Add zest, juice, oil, tuna, onion and parsley to pan; toss to combine. Season with pepper. Serve with lemon wedges.
This sauce goes well with any long pasta. You can use basil or chives instead of parsley. Replace tuna with canned salmon. Use a vegetable peeler to cut zucchini into thin slices. Try yellow zucchini instead of squash. This recipe is best made close to serving time.