As we drove home from the farm with a patty pan and more crookneck squash in the backseat, it dawned on us that it might be nice to make “pasta primavera,” a simple Italian dish prepared with pasta and fresh vegetables. Although “primavera” means “spring” we decided to bend the rules by using summer squash!

The crooknecks and patty pans contributed a soft, nutty flavor that fit perfectly with our seasonings: fresh basil and Parmesan cheese. At the last minute, a creamy sauce came to mind as the perfect way to meld all the flavors together. It made this dish substantial enough to hold its own as a light summer meal.

4 servings

• 2 C dry bow tie (Farfalle) pasta, al dente
• 1 patty pan squash, 1/2 inch cubes (our source: Mysterious Horizons Farm)
• 1 crookneck squash, 1/2 inch cubes (our source: Mysterious Horizons Farm)
• 1/2 medium onion, sliced
• 1/2 green bell pepper, sliced
• 1/2 large tomato, 1/2 inch cubes
• 2 cloves garlic (our source: a farm in Mesquite, NM)
• 1 tbsp fresh basil (our source: Mysterious Horizons Farm)
• 1/2 C milk
• 1 1/2 – 2 tsp cornstarch
• 1/4 tsp red pepper flakes (because we like heat)
• 1/4 C Parmesan cheese, freshly grated (or to taste)
• 1 tbsp balsamic vinegar, or to taste
• salt and pepper, to taste

1. Steam the squash until tender.

2. Heat 1 tbsp of oil in saucepan over medium heat. Sauté onions and pepper until onions are translucent.

3. Add steamed squash to onions and peppers. Cook for about 5 minutes.

4. Add tomatoes and garlic and cook for another 2 minutes.

5. Stir in pasta, vinegar, red pepper flakes, and basil, seasoning with salt and pepper to taste.

6. Mix cornstarch and milk, then stir into pasta mixture until slightly thickened.

7. Add half the Parmesan cheese, reserving the rest to sprinkle on pasta at the table.

This dish is also very tasty and even more substantial if you add chicken. And since we used summer vegetables, we jokingly refer to this recipe as “pasta di estate,” meaning “summer pasta.” Delizioso!