More Squash!

For my birthday this year Richard paid for a subscription to a local farming CSA (Community Supported Agriculture). Each week we can take a short road trip out to Marshallville, Ohio, and pick up locally grown organic produce from Katona's Country Garden.

This week was my first pickup and we received a bag of mixed lettuce, cabbage, basil, parsley, onion, hot peppers, potatoes, and MORE ZUCCHINI!

Between my squash and the zucchini from the farm, I had a couple pounds to work with for dinner. Earlier on Saturday I also visited the farmer's market and picked up some really nice garlic (among other things!)

I adapted a recipe from Deborah Madison's Local Flavors: Cooking and eating from America's Farmers Markets, "Penne with Green and Gold Zucchini and Ricotta."

The recipe calls for a cup of ricotta and freshly grated parmesan (which I omitted to keep it vegan), but Richard added some grated parmesan cheese to his own dish.

I started with the yellow summer squash, zucchini, and pattypan. I cut them into strips:

The recipe calls for either marjoram or basil, and I had basil on hand from the farm. It also calls for 3 cloves of garlic, which I had on hand from the farmer's market.

When I popped out the cloves from the head of garlic it was so fresh and pretty!

I sauted the squash in a pan for about 7-8 minutes, then tossed in the chopped basil and garlic. I then seasoned with salt and pepper.


Here's the final product tossed with the cooked penne pasta! I served it with Italian bread with olive oil with seasonings. It was very easy and very yummy!