This is a deliciously simple dish; perfect for a quick evening meal. I love being able to use pattypan squash in this recipe. They are my all-time favorite squash and we are growing them in our garden this year. (This was our very first harvest of them.)
So, they will be in abundance this year. Hooray! If you do not have access to pattypans, simply substitute the squash or other vegetable of your choice. This recipe is incredibly versatile and can be used with any vegetables that you like.
- 8 ounces of penne pasta or whichever variety is your favorite
- 1 large yellow bell pepper cut into bite size pieces
- 8 ounces crimini mushrooms cut into quarters
- 1 medium zucchini cut into bite size pieces
- 2 pattypan squash cut into bite size pieces
- 1-2 tbsp olive oil
- Salt and pepper
- 1/3 cup heavy cream
- 1/4 - 1/2 tsp dried thyme
- Parmesan cheese freshly grated
- Cook the pasta and drain, reserving 1/2 a cup of the pasta water. While the pasta is cooking, heat the olive oil on medium low heat in a large skillet. Start sauteing the bell peppers, then the mushrooms, saving the squash for last. Remove the vegetables from the heat before the squash become soft. Salt and pepper the vegetables as they are cooking.
- Whisk together the cream, the thyme and additional salt and pepper. Pour the cream mixture into the skillet and add the pasta. Heat on the stove just until the sauce is slightly thickened and coats the pasta and vegetables. (If pasta is too dry, simply add a bit of the reserved pasta water until it reaches the desired consistency.) Plate the pasta individually and then grate Parmesan on top. Enjoy!