Sunday, July 17, 2011
Sunburst Pattypan Squash Pasta
I was at the farmer's market last week and I saw these beautiful squash for sale - I absolutely had to pick them up! I had never tried them before but they just looked so gorgeous I couldn't resist. I diced them and sauteed with onions, garlic and tomato for a really simple summertime lunch. The sunburst pattypan squash has a really delicate flavor so it's best to cook simply if you really want to taste it!
Makes two generous servings
Two pattypan squash - each about the size of a fist (could use other types of summer squash as well, about one half pound total)
Two cloves garlic
One small onion
One small tomato
8 oz. pasta (used penne in this case but any will do)
1/2 cup mild-flavored Parmesan cheese
Dice all the veggies.
Put water for pasta to boil and add pasta when ready. While waiting, cook the veggies.
Add onions, garlic and olive oil to a saucepan and saute on medium heat for five minutes or until soft and tender. Add squash and saute for a few more minutes, then finally add the diced tomato. Cook for a few minutes until just done. Turn the heat down while you wait for the pasta to finish cooking.
Drain pasta and combine with cooked veg and stir in 1/4 cup of the grated cheese. Garnish with the remaining cheese. Bon apetit!