September is always this weird / confusing / in-between moment to me where summer produce is winding down and fall is ramping up. So while I sit over here trying to juggle the onslaught of apples, let’s use the last of that summer squash and make this epic Patty Pan Pappardelle Pasta.
Keeping my fingers crossed because there’s a possibility that I’ll be eating ALL THE CARBS this time next week in Italy. Obviously I’ll bring you guys along via instagram and snapchat, but I thought while I prep for what is sure to be an onslaught of carbs, we might as well eat more carbs. I’m obviously in training mode.
The last few days my mom has been dropping off TONS of patty pans and summer squash (green beans too but we’ll save those for another day). I’m literally up to my ears in all sorts of squash and this pasta is the perfect way to put it to good use.
Patty Pan squash is not only gorgeous, but when thinly sliced, it cooks in about 2-3 minutes so it lends itself to being a quick and easy meal. This whole pasta comes together in less than 20 minutes and it’s finished with tons of ricotta salata which is a nice salty bite and a bunch of lemon juice which brings a nice acidity. Trust me guys, this one is a keeper.
Patty Pan Pappardelle Pasta
- 12 ounces pappardelle pasta
- 1 tablespoon olive oil
- ½ tbsp fresh thyme leaves
- ½ teaspoon red pepper flakes
- 1 shallot, sliced
- 3 garlic, sliced
- ¾ lb patty pan squash, sliced on a mandoline
- ½ cup Ricotta salata
- 1 lemon, juiced and zested
- Kosher salt and freshly cracked black pepper to taste
- In a large pasta pot, cook the pasta according to the package directions. Drain and set aside.
- In a large skillet, heat the olive oil over`medium high heat. Add the red pepper flakes and thyme and stir to infuse the oil for 60 seconds. Add the shallot, stir to combine for 30 seconds until it becomes translucent, then add the garlic and cook for 30 seconds more. Once fragrant, add the sliced patty pan squash and saute for 2-3 minutes until just cooked.
- Once cooked, add the pasta into the skillet and stir to combine. Remove from the heat. Add the ricotta salata and juice of 1 lemon and lemon zest. Stir to combine. Season with salt and freshly cracked black pepper to taste. Serve immediately