Clean and dice the potatoes and zucchini into small cubes. Blanch in salted water until tender. Roast the pepper over a flame and slice it into thin strips.
Cook the Barilla Pennette Rigate in plenty of salted water, drain when al dente, and pour in the smoked Provola cheese. Toss with the oil, vegetables, grated Parmigiano Reggiano, and freshly ground pepper.