This week I have 2 recipes for you to try, each showcasing yellow squash, zucchini and pattypan squash.
Baked Pasta with Summer Squash and Tomatoes
4 ounces uncooked bowtie pasta1 tablespoon canola oil
2 cups yellow squash, cut into 1-inch pieces
1 cup zucchini, cut into 1-inch pieces
½ cup red onion, chopped
1 cup fresh tomatoes, chopped
2 cloves garlic, finely minced
½ cup shredded mozzarella
¼ shredded parmesan cheese
2 tablespoons fresh basil, chopped
½ teaspoon dry oregano
2 teaspoons kosher salt, divided
1/8 teaspoon ground black pepper
¼ cup ricotta cheese
Cook pasta according to directions. Allow to cool slightly. Preheat oven to 400 degrees. Place a large nonstick skillet over high heat. Add oil to the pan. Add the squash, zucchini and onion, sprinkle with 1 teaspoon salt; sauté for about 5 minutes. Add the tomato and garlic, cook for 2 minutes. Remove from the heat. Stir in the pasta, and ½ cup shredded mozzarella cheese. In a separate bowl, combine the ricotta, egg, basil, oregano, remaining salt & pepper. Stir the ricotta mixture into the pasta mixture. Prepare an 8-inch square baking dish by spraying it with cooking oil spray. Spoon the pasta mixture into the prepared pan. Sprinkle ¼ cup parmesan cheese over the top. Bake for 15 minutes. Can be served hot or room temperature.