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!

Serves 4