Fettuccine With Summer Vegetables and Goat Cheese

INGREDIENTS

• Kosher salt
• Finely grated zest of 1 lemon
• 1 small yellow squash, finely diced
• 12 ounces dried egg fettuccine
• 4 ounces soft goat cheese, crumbled
• 4 ounces wax beans (about 2 cups), trimmed and halved lengthwise
• 1/2 cup chopped fresh chives (about 1 small bunch)
• 1 large yellow tomato, seeded and diced
• 3 tablespoons extra-virgin olive oil
• 1/4 cup grated parmesan cheese