Thursday, June 7, 2012

Pattypan Squash With Pasta & Mint

If this is your first time cooking with pattypan squash, don't be intimidated by it. It's a summer squash so it's soft and relatively versatile. It's best to keep refrigerated and will keep for a few days. We absolutely adore this recipe from Katrina Runs For Food, and it's the perfect showcase for the pattypan squash.  Plus, the sweetness of the white candy onions in this recipe works very well with the chicken sausage!

1 pound bow tie pasta
2 tablespoons extra-virgin olive oil
5-7 small or 2-4 large pattypan squash, tips and stems removed, quartered
4 links of chicken sausage
1 tablespoon fresh lemon juice, plus 1 teaspoon grated peel
1/2 white candy onion chopped
3 cloves garlic, finely chopped
2 cups of chopped broccoli
3/4 cup finely chopped fresh mint
3/4 cup grated parmesan cheese
Salt and pepper

Click over to Katrina Runs For Food to view the rest of this delicious recipe, and check out more of her healthy, clean-eating recipes:

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