I have so many patty pans now. I’ve already stuffed them, so this time I thought i would see how they paired up with the cherry tomatoes I had gotten in my CSA box this week. I think they went quite nicely together.
This is what I had to work with (again, don’t mind my used-to-death cutting board)…
Here we have some basil, chopped shallot, minced garlic, cherry tomatoes and patty pan squash. Everything but the shallots came from HighCross Farm.
I took 2 tablespoons of olive oil and 1 heaping spoonful of the lemon-herb butter I made yesterday and put it in a large pan with the chopped shallots and minced garlic. I let that sautee until the shallot and garlic where transparent then added the patty pans that I chopped up.
I let that cook until the patty pans started to get fork tender. I added a couple of good splashes of a good white wine and let it reduce a little. In the mean time, I cooked up some angel hair pasta to el dente.
Right before I added the pasta, I threw in the sliced cherry tomatoes and let them heat up a bit. I added the pasta and mixed until everything was well blended.
I topped it off with a chiffinade of fresh basil and called it a meal! It was delicious. It was nice and light. The sautee wasn’t too over powering for the delicate angel hair pasta. It’s a great summer meal.