It's a sure sign that the growing season is in full swing when summer squash appear at the markets. Zucchini and patty pan squash are easy to grow and by July, gardeners are often begging neighbours to take some of their bounty off their hands.
Savoury Summer Squash
The mild flavour of summer squash means that they pair well with fresh summer herbs and vegetables such basil, oregano, tomatoes and eggplant. Some savoury recipe ideas include tarts, pastas and gratins. Summer squash can vary in size from finger-sized to the size of a football. Select squash that are small, as very large ones tend to be watery and less flavourful. The most delicate squash are baby zucchini (about the size of an adult finger) and baby patty pan squash that are smaller than a ping-pong ball. Choose squash in a variety of colours (yellow, light green and dark green) to give the dish visual appeal.
Use Good Quality Egg Noodles
Fresh or dried egg noodles work best for this recipe. While making fresh pasta is not difficult, it can be time consuming. Many supermarkets and specialty stores carry a variety of fresh and dry egg noodles. De Cecco and La Pasta di Camerino are two high quality brands of dry noodles but there are many other types available as well. Select wide noodles such as fettuccine or pappardelle.
Summer Squash with Egg Pasta
Makes 4 to 6 servings
- 1 medium sized zucchini (about 8” long and 1-1/2” in diameter)
- About 2 cups mixed baby summer squash such as baby patty pans and finger-sized zucchini
- 3 Tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 1 teaspoon red pepper flakes
- 2 Tablespoons finely chopped fresh basil, plus extra for garnish
- 9 oz. (about 250 grams) wide dry egg pasta, such as pappardelle or fettuccine
- 1-1/2 Tablespoons unsalted butter
- ½ cup (packed) freshly grated parmesan cheese, plus extra for garnish
- Salt and pepper, to taste
- Slice medium sized zucchini into rounds about 1/8” thick (will equal about 2 cups of sliced zucchini). Cut baby patty pan squash in half and halve the baby zucchini lengthwise down the middle. Place in a bowl and set aside.
- In a large skillet, heat the olive oil on medium-high. Add all squash and sauté until just beginning to soften, about three minutes.
- Add garlic, 1 Tablespoon of chopped basil and red pepper flakes and reduce the heat to medium. Continue cooking until squash are tender, about three to four minutes. Stir vegetables around so they brown nicely on both sides.
- While the vegetables are sautéing, cook pasta according to package instructions. Drain pasta once it has cooked to desired tenderness.
- Pour cooked pasta into the skillet with the vegetables. Add butter, grated parmesan cheese and remaining chopped basil. Stir to combine all ingredients, making sure the parmesan and butter melt and are distributed through the pasta
- Season with salt and pepper to taste. Top with extra grated cheese and chopped basil, if desired.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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