We are down to our last few pattypan squash. I am ready to be done with them. The good thing is that I have found so many interesting ways to cook them, but, enough is enough. So today I planted my fall veggies: broccoli, cauliflower, brussels sprouts and kale. I don’t think I could ever have too much broccoli or cauliflower.
As tired as I may be of cooking pattypan squash, this dish was a hit. And, it used that package of frozen artichoke hearts that has been sitting in my freezer all summer.
It is very simple and quick… (based on the artichoke-zucchini pasta dish in Food Network’s Sept 2014 issue)
First, thaw a 10-ounce package of frozen artichokes and slice the squash about 1/4 inch thick. Heat a large pot of water to boil and cook 12 oz. linguine according to package directions and drain.
Meanwhile, saute the squash and artichokes in 1/3 cup olive oil.
Add 8 sliced cloves of garlic and continue to cook until golden.
Add 1/2 tsp dried mint and 1/2 cup pasta water.
Add the pasta to the vegetables and divide between 4 plates. Sprinkle with freshly grated parmigiano reggiano. Enjoy!