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
Olive oil

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!

1 comment:

  1. This sounds simple and delicious! Great recipe...shared it on my Facebook page :)