I love zucchini and yellow squash because they are so versatile. I put them in enchiladas, lasagna, paninis, quesadillas, but my favorite way to eat them is simply to saute chopped zucchini and crookneck squash in olive oil with minced garlic, salt, and pepper. That’s it! Sometimes I get crazy and add red onions, mushrooms, sherry, shallots, or crushed red pepper, but the simple way is satisfying on its own.
Which why I got excited about Mario Batali‘s recipe for Pennette with Summer Squash and Ricotta that appeared my subscription to Food Network magazine. Not only does this recipe include some of my favorite vegetables (summer squash), but it has about six ingredients plus salt and pepper. It’s really easy to make and very tasty when using fresh squash in their prime season.
When I read the recipe, the fresh mint threw me off at first, but it really works well with this simple dish. It’s not overpowering and adds a bit of freshness and herbal flavor to the otherwise plain dish. The richness of the ricotta mixture makes it so that a sauce is unnecessary. And that’s what this dish is really about: a few common ingredients that quickly come together to make a simple yet refreshing meal that relies on the flavor of quality ingredients.