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Stuffed Pasta with Patty Pan Squash and Zucchini

Stuffed pasta goes all Summery when added to a lovely light garlic and summer squash 'sauce'. Bright lemon, chilli flakes and basil round out the flavours.
Course Main Course
Cuisine North American
Keyword basil, lemon, ravioli, zucchini
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 3 tbsp olive oil
  • 5 garlic cloves thinly sliced
  • 1 3/4 lbs zucchini patty pan squash or any combo of assorted summer squash, sliced into 1/4 inch rounds or pieces
  • kosher salt
  • 1 tsp chilli flakes or more to taste
  • 24 oz fresh or frozen stuffed pasta of choice or there abouts, See Notes
  • 1/2 cup fresh grated Parmesan or Pecorino cheese
  • 1 lemon zested and juiced
  • 1 handful of fresh basil coarsely chopped
  • cracked black pepper

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 3 minutes.
  3. Add the sliced squash; season with salt. Cook, tossing occasionally, until squash begins to soften , 8-10 minutes. Add the dried chilli flakes and stir through. Add more oil if the slices are sticking to the bottom.
  4. Meanwhile, cook the stuffed pasta in a large pot of boiling salted water, stopping 1 minute short of the package directions. Use a spider or slotted spoon to transfer the pasta to the skillet with the zucchini, pushing the squash to the outer edges of the pan.
  5. Add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

  6. Divide pasta among bowls and top with more Parmesan, more chilli flakes, black pepper, the lemon zest, and the remaining basil.

Recipe Notes

If using a dried pasta, use 3 oz of pasta per person, or 12 oz of pasta.
Inspired by a recipe over at Epicurious.