(Penette With a Squash Mixture)


2 Medium Zucchini, green
2 Medium Zucchini, yellow
2 Medium Patty Pan Squash
2 Large Shallots
2 Large Tomatoes
1/4 Cup Extra Virgin Olive Oil
1 1/2 Cups Chicken or Veg. stock
1 Tsp. Flour
1 Lb. Penette pasta
1/4 Tsp. Peperoncino flakes
1/2 Cup Slivered Parmesan cheese
1 Cup Basil leaves - fresh

Preparing the Ingredients

Chop all of the different squashes into 1/2 inch pieces. Slice the shallots as thinly as possible.

Cut the tomatoes in half, and squeeze the seeds and juices out. (This is a bit messy, so it is easiest done over the sink) Julienne the tomatoes into pencil sized pieces.

Preparing the Dish

Heat the olive oil in a pan large enough to hold all of the ingredients. When it is very hot, but not smoking, add the green zucchini. (The safest way to do this is to tip the pan away from you so that you do not put the zucchini directly into the hot oil). When these are browned a bit, remove the pan from the heat, take the zucchini out of the pan with a slotted spoon, and place it on a dish covered with paper towel. Repeat this process with the yellow squash and the patty pan squash.

Put the water for the pasta on heat, and begin its boil. (Salt the water only after it begins to boil.)

Sauté the shallots in the same olive oil.

Return the cooked squash to the pan with the shallots, and cook over high heat for a 2-3 minutes. As soon as the water begins to boil, add the pasta to the water. Immediately after, add the tomatoes, and the Peperoncino (optional) let them cook for a minute. Add the stock, and bring to a boil. Add the flour and let the sauce thicken for a minute or so.

By now the pasta should be al dente. Drain it, and put it into the pan with the vegetables. Cook over high heat for about 20-30 seconds. Serve garnished with the fresh basil and the slivered Parmesan cheese.

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Last updated on: 09/30/03 07:56:33 PM