If your farmers market haul is overflowing with summer squash right now, I have the perfect solution: Patty Pan Pappardelle Pasta. Those adorable little flying-saucer-shaped patty pan squash are having their moment, and wide ribbons of pappardelle are the absolute best vehicle for soaking up every bit of flavor. I am obsessed with loading up a pasta bowl with whatever produce is peaking, and this dish delivers in the biggest way. If you are on the same pasta-every-week plan as me, you will also love my Zucchini Pasta for another summer squash spin, my Summer Ratatouille Pasta for a veggie-packed showstopper, and my Corn Basil Pasta with Mushrooms for that sweet late-summer corn energy we all need right now.
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
Ingredients
- 12 ounces pappardelle pasta
- 1 tablespoon olive oil
- ½ tablespoon 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
Instructions
- 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
Looks and sounds delish!!! Where can I find that type of pasta? Have never been able to find it
Trader Joes has it!
Mmmm. I love the addition of lemon juice to this. Can't wait to make it with my patty's!!
So fresh and easy, YES!
What is ricotta Salata?
it's a type of cheese!!
I will look for it never saw in supermarket, maybe ill find a trader joes?
Whole Foods, Ralphs and Safeway for sure have it